Chicken with Artichoke and Basil Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 teaspoons olive oil4 boneless, skinless chicken breast halvesSalt and freshly ground black pepper to taste1 tablespoon salt-free lemon-and-herb seasoning (I used Lemon Pepper seasoning in substitute for this because I couldn't find it)One 14-ounce can or two 7-ounce jars artichoke hearts, drained1 packed cup fresh basil leaves2 cloves garlic½ cup reduced-sodium chicken broth, or more as needed2 tablespoons olive oil2 tablespoons freshly grated Pecorino Romano or parmesan cheese
Serves 8
1. Heat the oil in a large skillet over medium heat. Season the chicken all over with salt and pepper. Season both sides with the lemon-herb seasoning. Place the chicken in the hot pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
2. Meanwhile, in a blender, combine the pesto ingredients and process until smooth, adding more broth if necessary to create a thick sauce.
3. Transfer the cooked chicken to a warm serving platter or individual plates and top with the pesto.
Number of Servings: 8
Recipe submitted by SparkPeople user ADORNIER.
1. Heat the oil in a large skillet over medium heat. Season the chicken all over with salt and pepper. Season both sides with the lemon-herb seasoning. Place the chicken in the hot pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
2. Meanwhile, in a blender, combine the pesto ingredients and process until smooth, adding more broth if necessary to create a thick sauce.
3. Transfer the cooked chicken to a warm serving platter or individual plates and top with the pesto.
Number of Servings: 8
Recipe submitted by SparkPeople user ADORNIER.
Nutritional Info Amount Per Serving
- Calories: 262.5
- Total Fat: 7.5 g
- Cholesterol: 105.0 mg
- Sodium: 1,122.5 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.3 g
- Protein: 43.4 g
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