Pesto Chicken with Oven-Roasted Tomatoes

 
  • Cooking and Prep: 1 h 20 m
  • Serves: 4
  • Contains:

When you prepare this dish, take a moment to inhale the fragrant aroma of fresh basil. It’s thanks to a whiff I caught of this herb while doing my vegetable shopping that I was inspired to create this recipe. 

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Pesto

  1. Preheat oven to 400 degrees Fahrenheit. Toast pine nuts for five minutes, and then lower the heat to 350 degrees.

  2. In a food processor fitted with the S-blade, crush cooled pine nuts for about one minute until finely chopped. Add the basil and pulse until fully crushed. Add the olive oil, salt, and pepper and blend just until combined. 

Tip:

Double the pesto recipe and keep it parve to enjoy an array of fabulous pesto-based meals. I’ve used this base as a dressing for salad, with melted cheese on peppers and mushrooms, and even as a dip at the Shabbos table. Add olive oil as needed to achieve a more liquid consistency.

Prepare the Chicken

  1. Pat cutlets dry and spread on baking sheet. Pour pesto sauce over cutlets.

  2. Slice the tomatoes. In a small bowl, mix olive oil, salt, pepper, and garlic powder and toss tomatoes in the mixture. Scatter throughout the pan.

  3. Bake for one hour.

Note:

 

Here’s what I served the last time pesto chicken was on the menu:

•  Broccoli soup 

•  Pesto chicken on a bed of mashed potatoes (sweet potatoes or cauliflower works great too)

•  Sugar snap peas (lightly sautéed with lots of garlic)

•  Sliced apples (we always conclude our meal with a fruit)

 

About

The Wellspring is a monthly health publication distributed throughout the US and Canada. As the first magazine of its kind, The Wellspring was created to educate and inform the Jewish community on topics related to health and wellness, as well as to provide insights and suggestions to promote a healthy lifestyle.



 
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