| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | *, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Skinless chicken parts |
| 1/2 | c | Sun-dried tomatoes |
| oil-packed | ||
| 2 | T | Oil from tomatoes |
| 1/4 | c | Fresh basil leaves, packed |
| 2 1/2 | T | Parmesan cheese |
| 1 | Clove garlic | |
| 1/8 | t | Ground black pepper |
INSTRUCTIONS
Heat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange chicken pieces in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread 1/2 (about 1/4 cup) of the pesto over the chicken. Bake for 15 mins. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from heat for 3-5 mins or until browned. Serve with steamed new potatoes. Source-Family Circle-July 15, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Family Circle-July 15, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 2.8mg
Sodium: 1118.3mg
Potassium: 703.9mg
Carbohydrates: 8.4g
Fiber: 2.8g
Sugar: 3.6g
Protein: 10.3g