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- 2 large chicken breasts - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1/3 cup fresh basil leaves, packed - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, toasted - 2 cloves garlic, minced - 1/3 cup extra virgin olive oil - Salt and pepper to taste - Fresh basil for garnish These ingredients come together to make a tasty Sun-Dried Tomato Pesto Chicken. Each one plays a key role in building flavor and texture. The chicken breasts are the main part, juicy and tender. Sun-dried tomatoes add a rich, tangy taste. Fresh basil gives a bright touch. Grated Parmesan cheese adds a nice, salty bite. Pine nuts bring a little crunch and nuttiness. Garlic gives depth to the dish. Olive oil helps blend the pesto and keeps the chicken moist. Salt and pepper are simple but very important for seasoning. You can garnish with fresh basil for a lovely finish. For the full recipe, check out the details that guide you through each step of this delicious dish! To start, you need to make the pesto. In your food processor, combine these ingredients: - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1/3 cup fresh basil leaves, packed - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, toasted - 2 cloves garlic, minced Pulse the mixture until it is coarsely chopped. This creates a flavorful base for your chicken. Next, with the processor running, slowly add 1/3 cup extra virgin olive oil. This step helps to make the pesto smooth. Taste it and add salt and pepper as needed. Adjust this to fit your flavor preferences. Now it's time to get your chicken ready. First, season the two large chicken breasts with salt and pepper on both sides. This adds flavor to the meat. While you season, preheat your oven to 375°F (190°C). This ensures that the oven is hot when you're ready to bake the chicken. Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil. Once the oil is hot, place the seasoned chicken breasts in the skillet. Sear each side for about 4-5 minutes until they turn golden brown. This gives the chicken a nice crust. After searing, remove the skillet from the heat. Use a spatula to spread the sun-dried tomato pesto generously over the tops of the chicken breasts. Make sure to cover them well for maximum flavor. Now, transfer the skillet to the preheated oven. Bake for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). Once finished, take the skillet out and let the chicken rest for 5 minutes. This step keeps the chicken juicy. Garnish with fresh basil before serving. Enjoy your delicious sun-dried tomato pesto chicken! For the full recipe, check the instructions above. To make sure your chicken is perfect, timing is key. Cook the chicken for about 20-25 minutes in the oven. A good rule is to sear it for 4-5 minutes per side first. Always check the internal temperature to ensure it’s safe to eat. Use a meat thermometer to check for 165°F (75°C). This way, you avoid undercooking or overcooking your chicken. If you can’t find sun-dried tomatoes, don’t worry! You can use roasted red peppers instead. They add a nice flavor and color. You can also spice up your pesto by adding red pepper flakes or lemon zest. These small changes can make your dish even more exciting. Experiment with different herbs too, like parsley or cilantro, for new tastes. For sides, I love pairing this chicken with garlic bread or roasted vegetables. A fresh salad with lemon dressing complements the dish well too. You can also serve it over pasta or rice for a heartier meal. These sides balance the rich flavors of the pesto and make your meal even more enjoyable. {{image_2}} You can switch the chicken for turkey or pork. Turkey gives a lighter taste. Pork adds a rich flavor. Both options work well with the pesto. For vegetarian options, try using eggplant or zucchini. They soak up the pesto's flavor beautifully. Feel free to add nuts or seeds for more crunch. Walnuts or sunflower seeds can add a unique twist. You can also use different herbs. Try cilantro or parsley for a fresh taste. Mixing in some spinach can boost the nutrients too. Grilling the chicken gives it a nice smoky flavor. It takes less time and adds a great texture. Baking is another easy method. It keeps the chicken juicy and tender. If you're short on time, use an Instant Pot. It cooks the chicken quickly while keeping it moist. To store leftovers, place the chicken in an airtight container. This keeps it fresh. You can also cover it tightly with plastic wrap. Store it in the fridge for up to 3 days. After that, the quality may drop. You can freeze the pesto for a longer shelf life. Place it in an airtight container or freezer bag. Make sure to leave some space for expansion. The pesto can last up to 3 months in the freezer. When you want to use it, transfer it to the fridge to thaw overnight. This helps maintain the flavor and texture. Reheat chicken gently to keep it moist. The best methods are in the oven or on the stove. For the oven, set it to 350°F (175°C) and cover the chicken with foil. Heat for about 15-20 minutes. On the stove, use medium heat in a skillet. Add a splash of water or broth to help it steam. This keeps the chicken juicy and tasty. Can I use dried basil instead of fresh? Yes, you can use dried basil. Use about one-third of the amount of fresh basil. Dried herbs are stronger, so less is better. What can I use instead of pine nuts? You can use walnuts or sunflower seeds. Both will add a nice crunch and flavor. Just toast them lightly for more taste. How do I know when the chicken is done? Check the chicken's internal temperature. It should be 165°F (75°C). You can also cut into it; the juices should run clear. What if I don’t have a food processor? If you don't have a food processor, use a blender. You can also chop ingredients finely by hand. It will take longer, but it works. Can I double the recipe? Yes, you can double the recipe. Just make sure your skillet is large enough. You may need to adjust cooking time slightly. What are the nutrition facts per serving? Each serving has about 350 calories, 30g of protein, and 25g of fat. It is a tasty and filling meal option. For the full recipe, check the details above. This recipe showcases easy steps to create delicious chicken with pesto. You learned about the key ingredients, like fresh basil and sun-dried tomatoes. The cooking process keeps your chicken moist and flavorful. With simple tips and variations, you can customize this dish to your taste. Remember to store any leftovers properly to enjoy later. Now, go ahead and impress your family with this tasty meal!

Sun-Dried Tomato Pesto Chicken

Elevate your dinner with this delicious Sun-Dried Tomato Pesto Chicken recipe! Juicy chicken breasts are topped with a flavorful blend of sun-dried tomatoes, fresh basil, and Parmesan, baked to perfection. In just 50 minutes, you can create a meal that's both gourmet and easy. Ready to impress your taste buds? Click through to explore the full recipe and step-by-step instructions for a delightful dining experience!
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Ingredients
  

2 large chicken breasts

1/2 cup sun-dried tomatoes in oil, drained and chopped

1/3 cup fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/4 cup pine nuts, toasted

2 cloves garlic, minced

1/3 cup extra virgin olive oil

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Prepare the Pesto: In a food processor, combine the sun-dried tomatoes, fresh basil, Parmesan cheese, pine nuts, and minced garlic. Pulse until coarsely chopped.

    Add Olive Oil: With the processor running, gradually add the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.

      Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.

        Cook the Chicken: In a large oven-safe skillet over medium heat, add a drizzle of olive oil. Place the chicken breasts in the skillet and sear for about 4-5 minutes per side until golden brown.

          Add Pesto: Remove the skillet from the heat and spread the sun-dried tomato pesto generously over the top of each chicken breast.

            Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

              Rest and Serve: Once done, remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2