Fresh and vibrant pesto served over pan seared chicken make a quick and easy dinner time favourite.
|2 cups||(500 mL) Fresh basil leaves, packed|
|.33 cup||(80 mL) Pine nuts, toasted|
|3||Cloves garlic, minced|
|.5 cup||(125 mL) Extra virgin olive oil|
|.5 cup||(125 mL) Freshly grated Parmesan cheese|
|2 tbsp||(30 mL) Olive oil|
|1||Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts|
|Salt and pepper, to taste|
ADD basil, pine nuts and garlic to the bowl of a food processor or blender. Pulse 4-5 times until combined. With the food processor on, pour in extra virgin olive oil in a slow stream. Stop and scrape down sides of the bowl and add Parmesan cheese. Season with salt and pepper and pulse 2-3 more times until the mixture forms a sauce like consistency.
HEAT olive oil in a large skillet over medium-high. Season chicken with salt and pepper and add to the pan. Cook 5-6 minutes per side or until golden brown and internal temperature has reached 165°F (74°C).
SERVE chicken topped with a heaping spoonful of pesto.
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