Pesto Chicken
4 skinless, boneless chicken breast halves
½ C olive oil
¼ C fresh basil
1/8 C balsamic viegar
2 garlic cloves, minced
½ tsp sugar
1/8 C blanched, peeled almonds
Salt and pepper to taste
Preheat oven to 350 degrees
Place the chicken in a Pyrex dish and place in the oven. Cook for 15 to 20 minutes, checking until the chicken is no longer pink. Do not overcook.
Mix the remaining ingredients in a food processor until nuts are chopped. Cut up chicken into small bite-sized pieces and pour over the chicken. Toss. Chill and serve.
Serves 6 as an appetizer.
Note: Can be made a day ahead.
½ C olive oil
¼ C fresh basil
1/8 C balsamic viegar
2 garlic cloves, minced
½ tsp sugar
1/8 C blanched, peeled almonds
Salt and pepper to taste
Preheat oven to 350 degrees
Place the chicken in a Pyrex dish and place in the oven. Cook for 15 to 20 minutes, checking until the chicken is no longer pink. Do not overcook.
Mix the remaining ingredients in a food processor until nuts are chopped. Cut up chicken into small bite-sized pieces and pour over the chicken. Toss. Chill and serve.
Serves 6 as an appetizer.
Note: Can be made a day ahead.