Baked Chicken with Sun-Dried Tomato Pesto
3 pounds of skinless chicken parts
1/2 cup of Sun-dried tomatoes
2 tablespoons of oil from tomatoes
1/4 cup of fresh basil leaves; packed
2 1/2 tablespoons of Parmesan cheese
1 Clove garlic
1/8 teaspoon of ground black pepper
Heat oven to 500ºF. Line a 13"x9"x2" baking pan with foil. Arrange chicken pieces in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread 1/2 (about 1/4 cup) of the pesto over the chicken. Bake for 15 minutes. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from heat for 3-5 minutes or until browned. Serve with steamed new potatoes. 4 Servings
Source-Family Circle-July 15, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Family Circle-July 15, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd on Apr 14, 1998 |
Chicken Cookbooks
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