Pesto Chicken
On September 03, 2006 in Unsorted
4 cloves garlic, minced
1 cup fresh basil
1/2 cup extra virgin olive oil
1/4 cup walnuts
2 boneless, skinless chicken breasts, halved
1/4 cup cream
salt and pepper
- Combine garlic, basil and walnuts in a food processor until well combined. Gradually add oil while processing to form a pourable sauce.
- Season chicken breasts with salt and pepper. Heat a large skillet over medium heat and add the chicken breasts. Fry until lightly browned, then flip and continue cooking until the center is no longer pink and juices run clear.
- Remove chicken breasts and keep warm.
- Add cream and prepared pesto to the pan. Stir to combine, then add the chicken breasts, reheat and serve.
Makes 2 servings