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.
- For the Pesto:
- 1/3 cup packed fresh mint leaves
- 1/3 cup packed fresh parsley sprigs with stems removed
- 1/3 cup (1 ounce) dried tomatoes
- 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)
FOR THE PESTO:
In a blender container or food processor bowl, combine the 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 the skin from the chicken. Cut a pocket in each piece by cutting a 2-inch-deep slit just above the breastbone on the meaty side of the breast. Fill each pocket with a quarter of the pesto.
Place the breasts, bone-side up, on the unheated rack of the broiler pan. Broil 4-5 inches from the heat for 20 minutes. Turn the chicken and broil 5-15 minutes more, or till tender and no pink remains.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
402 calories; 17g total fat; 137mg cholesterol; 463mg sodium; 5g carbohydrates; 1g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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