Baked chicken with sun-dried tomato pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Skinless chicken parts |
| ½ | cup | Sun-dried tomatoes; oil-packed |
| 2 | tablespoons | Oil from tomatoes |
| ¼ | cup | Fresh basil leaves; packed |
| 2½ | tablespoon | Parmesan cheese |
| 1 | Clove garlic | |
| ⅛ | teaspoon | Ground black pepper |
Directions
Heat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange chicken pieces in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread ½ (about ¼ cup) 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 until browned. Serve with steamed new potatoes.
Source-Family Circle-July 15, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@...
Recipe by: Family Circle-July 15, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998