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| Artichoke and Sun-Dried Tomato Pasta
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
¼ cup balsamic vinegar
½ cup fresh basil leaves, plus a few for garnishing (about 1 large bunch)
2 tablespoons olive oil
salt to taste
freshly ground black pepper
12 sun-dried tomatoes, soaked in warm water for 30 minutes
1 tablespoon pine nuts
1 clove garlic
1 tablespoon freshly grated Parmesan cheese
1 tablespoon olive oil
3 tablespoons low sodium chicken broth
1.In a large, resealable bag, combine the balsamic vinegar, ¼ cup of the basil leaves, 1 tablespoon olive oil, salt and pepper. Add the chicken breasts, seal the bag and turn it over a few times until the chicken is evenly coated. (This can be prepared a day in advance and stored in the refrigerator). Set aside.
2.For the sun-dried tomato pesto, combine the sun-dried tomatoes, pine nuts, garlic and the remaining ¼ cup basil leaves in a food processor. Process until the mixture is finely ground. Add the Parmesan cheese, the remaining 1 tablespoon olive oil, chicken broth and process for a few more seconds to combine. (This can be prepared in advance and stored in the refrigerator up to 5 days).
3.Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade & add chicken to skillet.
4.Cook chicken on each side until it is cooked through, remove from skillet.
5.Serve each chicken breast with a dollop of the sun-dried tomato pesto and garnish with basil leaves.
Courtesy of the UAB EatRight Program