Baked Chicken With Sun Dried Tomato Pesto Recipe
Servings: 4
Ingredients
- 3 lb Skinless chicken parts
- 1/2 c. Sun-dry tomatoes, oil-packed
- 2 Tbsp. Oil from tomatoes
- 1/4 c. Fresh basil leaves, packed
- 2 1/2 Tbsp. Parmesan cheese
- 1 x Clove garlic
- 1/8 tsp Grnd black pepper
Directions
- Heat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange chicken pcs in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl till smooth. Spread 1/2
- (about 1/4 c.) of the pesto over the chicken. Bake for 15 mins. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from heat for 3-5 mins or possibly till browned. Serve with steamed new potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 384 | 65% |
| Total Fat 42.74g | 53% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 176mg | 59% |
| Sodium 351mg | 15% |
| Potassium 679mg | 19% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.58g | 2% |
| Protein 45.26g | 72% |
