| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 6 | Servings | |
INGREDIENTS
| 6 | T | Purchased pesto |
| 1 1/2 | c | Parmesan cheese, grated |
| about 6 ounces | ||
| 6 | Chicken breast halves | |
| Olive oil | ||
| Assorted fresh herb sprigs | ||
| optional |
INSTRUCTIONS
Combine pesto and 2 tablespoons cheese in small bowl. Place remaining cheese in shallow dish. Rub pesto mixture under skin and over chicken (about 1 generous tablespoon per breast). Season with pepper. Place chicken meat side down on cheese; press to adhere. Refrigerate uncovered for 1 hour. (Can be prepared 4 hours ahead. Cover). Preheat oven to 425 deg. F. Transfer chicken to baking sheet. Bake 15 minutes. Drizzle chicken lightly with oil and cook until crusty and cooked through, about 10 minutes. Garnish with assorted herbs if desired and serve. Recipe By : Bon Appetit Posted to MC-Recipe Digest V1 #313 Date: Mon, 25 Nov 1996 10:49:38 -0800 From: Greg Hastings <ghasting@halcyon.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 75.6mg
Sodium: 714.7mg
Potassium: 178.1mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.6g
Protein: 30.1g