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Chicken and Sun-Dried Tomato Pesto

Chicken and Sun-Dried Tomato Pesto: 5 Irresistible Ways to Enjoy

This dish features tender chicken coated in a flavorful sun-dried tomato pesto.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless chicken fillets
  • 1 cup sun-dried tomatoes, packed in oil
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, combine sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic.
  3. Pulse until blended, then slowly add olive oil until smooth.
  4. Season chicken fillets with salt and pepper.
  5. Spread the pesto over the chicken.
  6. Place chicken in a baking dish and bake for 25-30 minutes until cooked through.
  7. Let the chicken rest for 5 minutes before serving.

Notes

  • Serve with pasta or a side salad.
  • Use fresh sun-dried tomatoes for a different flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chicken fillet
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Chicken and Sun-Dried Tomato Pesto