Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 4 garlic cloves
- Salt and pepper to taste
Instructions
- Gather all ingredients and finely chop the basil and garlic.
- In a dry skillet, toast the pine nuts over medium heat for 3-5 minutes until golden brown.
- In a food processor, combine toasted pine nuts, basil leaves, garlic cloves, Parmesan cheese, salt, and pepper. Pulse while drizzling in olive oil until smooth.
- Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper; cook for about 6-7 minutes per side until golden brown (internal temperature should reach 165°F).
- Spoon generous amounts of the pesto sauce over the cooked chicken and warm through for one minute.
- Serve with pasta or vegetables, topped with additional Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with pesto sauce (approx. 6 oz)
- Calories: 460
- Sugar: 1g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 110mg