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To make Sun-Dried Tomato Pesto Chicken, you need these main items: - 2 large chicken breasts - 1/2 cup sun-dried tomatoes in oil, drained and finely chopped - 1/3 cup fresh basil leaves, tightly packed - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, lightly toasted - 2 cloves garlic, minced - 1/3 cup extra virgin olive oil - Salt and freshly ground black pepper to taste - Extra fresh basil leaves for garnish These ingredients bring bold flavors to your dish. The sun-dried tomatoes add a sweet tang, while the basil gives a fresh kick. Parmesan and pine nuts give richness and texture. You can add some optional items for extra flavor: - Lemon juice for brightness - Crushed red pepper for heat - Fresh spinach or arugula for added greens These ingredients can enhance your dish, making it even more special. A splash of lemon juice brightens the pesto, while greens add nutrition. If you don’t have some ingredients, here are easy swaps: - Chicken thighs instead of breasts for more flavor - Cashews or walnuts instead of pine nuts - Spinach instead of basil for a different taste These substitutions keep your dish tasty. You can adjust based on what you have at home. Remember, cooking is all about creativity! For the complete recipe, check the Full Recipe section. To make sun-dried tomato pesto, gather your ingredients first. You need sun-dried tomatoes, fresh basil, Parmesan cheese, pine nuts, garlic, and olive oil. Use a food processor for this task. Add the sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic to the bowl. Pulse until the mix is coarsely blended. You want it to be well combined but not too smooth. Next, slowly drizzle in the olive oil while the processor runs. This helps the pesto become creamy. Stop to taste it. If it needs salt or pepper, add some now. Adjust it to your liking. Your pesto is now ready to use! Now, let's prepare the chicken. Start by preheating your oven to 375°F (190°C). Take your chicken breasts and pat them dry with a paper towel. This step makes the chicken sear better. Season both sides with salt and pepper. Heat a bit of olive oil in an oven-safe skillet over medium heat. Once it's hot, add the chicken. Sear the chicken for about 4-5 minutes on each side. Look for a nice golden-brown crust. This step locks in flavor and moisture. After searing, remove the skillet from heat. Spread the sun-dried tomato pesto evenly over the chicken. Make sure each piece is well-covered. This adds loads of flavor! Next, carefully move the skillet to your preheated oven. Bake the chicken for 20-25 minutes. It’s done when the internal temperature reaches 165°F (75°C). Once baked, take the skillet out and let the chicken rest for 5 minutes. This helps the juices settle. For a lovely touch, garnish with fresh basil before serving. This dish pairs well with roasted vegetables or a fresh salad. Enjoy your flavorful dinner! For the full recipe, refer to the above instructions. To keep your chicken juicy, start with fresh, high-quality breasts. Pat them dry before seasoning. This step helps the seasoning stick better. Use salt and pepper liberally for great flavor. Sear the chicken on medium heat for 4-5 minutes per side. Look for a golden crust; it adds taste and texture. After cooking, let your chicken rest for 5 minutes. This step locks in juices, ensuring each bite is soft and tender. For the best sun-dried tomato pesto, choose ripe tomatoes packed in oil. This oil adds depth to the flavor. Blend your ingredients until they are coarsely mixed, not pureed. This gives the pesto texture. When adding olive oil, do it slowly while blending. This creates a smooth, creamy pesto. Don’t forget to taste it! Adjust the salt and pepper based on your preference. Always store leftover pesto in the fridge in a sealed container. When serving, use a large, flat plate to showcase your chicken. Drizzle any leftover pesto over the top for a pop of color. Garnish with fresh basil leaves for a lively touch. Arrange some extra basil around the chicken for an elegant look. Pair it with roasted vegetables or a fresh salad to complete the meal. This makes for a beautiful and inviting dinner. For the full recipe, check the details above. {{image_4}} You can swap chicken for other proteins. Try using turkey breast or pork chops. Both options work well with sun-dried tomato pesto. For a vegetarian twist, use firm tofu or eggplant. Just ensure to adjust cooking times based on the protein you choose. Each option brings a unique flavor that enhances the dish. While sun-dried tomatoes shine in this recipe, you can explore other pesto flavors. Consider using roasted red peppers for a sweet twist. Spinach or kale can add depth and health benefits. You might also enjoy a classic basil pesto for a fresh taste. Each variation can bring a new life to your dinner! Serve this dish with a side of pasta or a fresh salad. Roasted vegetables add color and nutrients, balancing the meal. For a heartier option, pair it with quinoa or rice. You could also add crusty bread to soak up the pesto. This way, you create a complete dining experience that delights everyone at the table. To keep your sun-dried tomato pesto chicken fresh, store it in an airtight container. Make sure to let the chicken cool down before sealing it. This helps to avoid condensation. You can store it in the fridge for up to three days. When you’re ready to eat, reheat the chicken gently. You can use a microwave or an oven. If using a microwave, place the chicken on a plate and cover it with a damp paper towel. Heat for 1-2 minutes. If using an oven, preheat it to 350°F (175°C) and heat for about 10-15 minutes. If you want to save some for later, you can freeze the chicken. First, let it cool completely. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. It can last up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. For the full recipe, check the details above. You can use fresh tomatoes, but the taste will change. Sun-dried tomatoes bring a deep flavor that fresh tomatoes lack. If you choose fresh, roast them first to enhance the taste. This step adds sweetness and richness, making your dish more delicious. Homemade sun-dried tomato pesto lasts about one week in the fridge. Store it in an airtight container to keep it fresh. If you want to extend its life, freeze it in ice cube trays. This way, you can enjoy small portions later. Yes, this recipe is great for meal prep! Cook extra chicken and store it in the fridge. Pair it with veggies or pasta for quick meals throughout the week. The flavors also deepen as it sits, making each meal even tastier. For the full recipe, check the details above! This post covered how to make sun-dried tomato pesto and cook chicken well. I shared tips for juicy meat and best ways to serve your dish. You learned about ingredient options and storage methods. Finally, I answered common questions. With these steps, you can enjoy a tasty meal anytime. Now it’s your turn to try this recipe. Enjoy your cooking!

Sun-Dried Tomato Pesto Chicken

Discover a deliciously easy recipe with Sun-Dried Tomato Pesto Chicken that will impress your taste buds! In just under an hour, you'll create juicy chicken breasts topped with a vibrant sun-dried tomato pesto made from fresh basil, Parmesan, and pine nuts. Perfect for dinners or impressing guests, this dish is a flavor sensation. Click through to explore the recipe and transform your meal tonight!
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Ingredients
  

2 large chicken breasts

1/2 cup sun-dried tomatoes in oil, drained and finely chopped

1/3 cup fresh basil leaves, tightly packed

1/4 cup grated Parmesan cheese

1/4 cup pine nuts, lightly toasted

2 cloves garlic, minced

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

Extra fresh basil leaves for garnish

Instructions
 

Prepare the Pesto: In a food processor, combine the chopped sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse the mixture until it is coarsely blended, ensuring the ingredients are well combined.

    Add Olive Oil: While the food processor is still running, gradually drizzle in the extra virgin olive oil. Continue to process until the pesto reaches a smooth and creamy consistency. Taste and adjust seasoning with salt and freshly ground black pepper as desired.

      Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel, then season generously with salt and freshly ground black pepper on both sides.

        Cook the Chicken: In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken breasts. Sear the chicken for approximately 4-5 minutes on each side, or until they develop a beautiful golden-brown crust.

          Add Pesto: Once seared, carefully remove the skillet from the heat. Generously spread the prepared sun-dried tomato pesto over the top of each chicken breast, ensuring an even layer to infuse flavor throughout.

            Bake: Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).

              Rest and Serve: Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes to retain its juices. Before serving, garnish with fresh basil leaves for an aromatic finish.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2

                  - Presentation Tips: Serve the chicken on a large plate, drizzling any remaining pesto from the skillet over the top, and arrange extra basil leaves around the chicken for an elegant touch. Pair with a side of roasted vegetables or a fresh salad for a delightful meal.