thepioneerwoman
Pesto Chicken
The Pioneer Woman pesto chicken recipe is grilled with Roma tomatoes for a quick and easy summer dinner with homemade basil pesto sauce.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●bowl
- ●food processor
- ●pan
- ●cutting board
📝 Preparation Steps
1
Step
2
1
3
One at a time, put each chicken breast between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet until uniform in thickness (about ½ inch thick). Put the chicken in a baking dish or shallow bowl.
4
Step
5
2
6
For the pesto: Pulse the basil, parmesan, pine nuts, lemon juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until combined. With the food processor running, drizzle in 1/3 cup olive oil and process until the pesto is smooth.
7
Step
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3
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Pour 2/3 cup of the pesto over the chicken and toss to coat. Refrigerate the remaining pesto.
10
Step
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4
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Toss the tomatoes with the remaining 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper in a medium bowl. Oil a grill or grill pan and heat over medium heat. Grill the chicken until well marked and a thermometer inserted into the center registers 165˚F, about ⏱️ 5 minutes per side. Transfer to a cutting board to rest. Grill the tomatoes until hot and well marked, about ⏱️ 2 minutes per side.
13
Step
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5
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Drizzle the chicken with the remaining pesto and serve with the grilled tomatoes, salad, and crusty bread.
Nutrition Facts
calories
446 Calories
fat Content
25 g
fiber Content
1 g
sugar Content
2 g
sodium Content
519 mg
protein Content
49 g
trans Fat Content
0 g
cholesterol Content
151 mg
carbohydrate Content
3 g
saturated Fat Content
5 g
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