Creamy Pesto Chicken Recipe



Creamy Pesto Chicken Recipe

Ingredients :
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon dried oregano
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 boneless skinless chicken breast halves (6 ounces each)
PESTO:
1/4 cup loosely packed basil leaves
1/4 cup packed fresh parsley leaves
1/4 teaspoon salt
1/4 cup canned coconut milk

Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes.
Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

Test Kitchen tips :
It's important to get the correct coconut milk. The ones in the refrigerated dairy case have a tendency to curdle in this recipe, so be sure to grab the canned variety.
Try the pesto mixed with pasta, spooned onto fresh sliced tomatoes or drizzled over sunny-side up eggs.

Nutrition Facts :
1 chicken breast half with 2 tablespoons pesto: 261 calories, 11g fat (6g saturated fat), 94mg cholesterol, 684mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 35g protein. Diabetic exchanges: 5 lean meat, 1-1/2 fat.


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