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Chicken Breasts with Tomato-Mint Pesto

Source: Cooking at a Glance - Chicken
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Active Time:  45 Minutes
Total Time:  45 Minutes
  Makes 4 servings
For a more Italian flavor, omit the lemon pepper and use fresh basil leaves instead of the mint. This pesto is also a tasty accompaniment to lamb or pork.
RECIPE INGREDIENTS
For the Pesto:
1/3 cup packed fresh mint leaves
1/3 cup packed fresh parsley sprigs with stems removed
1/3 cup dried tomatoes (1 ounce)
1/4 cup olive oil
1 clove garlic, halved
1 1/2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning

4 medium chicken breast halves (1 pound total)
Chicken Breasts with Tomato-Mint Pesto Recipe at Cooking.com
DIRECTIONS
FOR THE PESTO:
In a blender container or food processor bowl combine mint leaves, parsley, dried tomatoes, olive oil, garlic, lemon peel, salt, and lemon-pepper seasoning. Cover and blend or process till finely chopped. Set aside.


FOR THE CHICKEN:
If desired, remove skin from chicken. Cut a pocket in each chicken breast half by cutting a 2-inch-deep slit just above the breastbone on the meaty side of the breast. Fill each pocket with one fourth of the pesto.


Place breasts, bone-side up, on the unheated rack of the broiler pan. Broil 4-5 inches from the heat for 20 minutes. Turn chicken and broil 5-15 minutes more, or till tender and no pink remains.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick, Boneless Spring Chicken
 Pesto Mains
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 402
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 463mg
% Cal. from Fat: 38%
Cholesterol: 137mg
Protein: 56g
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