Backed Pesto Split Chicken breasts
Prep:
15
|
Cook:
35
4
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Medium
Ingredients
4 bone-in, skin-on chicken breasts
2 cups packed basil leaves
¼ cup olive oil
⅓ cup pine nuts
2 cloves garlic
⅓ cup parmesan cheese (omit for dairy free)
Salt and pepper to taste
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4 bone-in, skin-on chicken breasts
50 grams of basil leaves
60 ml olive oil
50 grams pine nuts
2 cloves garlic
40 grams parmesan cheese (omit for dairy free)
Salt and pepper to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Egg Free
Soy Free
Instructions
- Preheat the oven to 350°F (175°C)
- Prepare pesto: in a mini food processor blend basil leaves, olive oil, pine nuts, garlic, Parmesan cheese, and salt and pepper.
- Place chicken breasts in a glass or parchment-lined baking pan for easy cleanup.
- Pull back skin and stuff chicken breasts with pesto.
- Sprinkle with salt and pepper
- Bake uncovered for 35 minutes until skin is browned and chicken is cooked.
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Nutritional Info
Storage
Notes
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