Garlic-Mint Pesto Chicken
45 minutes
Serves: 4
This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.
Ingredients
- 1/4 cup + 2 tablespoons olive oil
- 4 (about 24 ounces) Just Bare Skinless Chicken Breasts
- Coarse salt and freshly ground pepper to taste
- 1 cup packed fresh mint leaves
- 1 medium clove garlic, halved
- 1/4 cup (1 ounce) grated Parmesan cheese
Instructions
- Heat oven to 375°F. Line a rimmed baking sheet with foil. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 18 minutes or until no longer pink in center. Cook to internal temp of 165°F.
- Meanwhile, place mint, garlic, and cheese in food processor. Pulse a few times to chop ingredients. Then with motor running, slowly pour in remaining ¼ cup oil until mixture is well blended. Season with salt and pepper.
- Serve chicken with a dollop of pesto.