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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.
3 ounces pine nuts
1 and 1/2 ounces fresh basil leaves, stems removed (1 packed cup)
1/4 cup Bartenura Extra-Virgin Olive Oil
salt to taste
pepper to taste
4 chicken cutlets
12 cherry or plum tomatoes
Bartenura Extra-Virgin Olive Oil, to drizzle
garlic powder to taste
Preheat oven to 400 degrees Fahrenheit. Toast pine nuts for five minutes, and then lower the heat to 350 degrees.
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.
Pat cutlets dry and spread on baking sheet. Pour pesto sauce over cutlets.
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.
Bake for one hour.
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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