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When you’re looking to add a little excitement and variety to the weekly chicken dinner routine, a quick pesto sauce made with fresh herbs is your answer. Skip the store-bought jarred stuff that lacks flavor, because you can quickly make it right at home in just 10 minutes.
Each piece of chicken gets generously coated with some of the basil and spinach pesto, and topped with freshly chopped tomatoes, Parmesan cheese, and walnuts.
This baked chicken pesto recipe is a satisfying and healthy dish, that can be served alongside pasta, zucchini noodles or crispy roasted potatoes. The recipe makes a generous amount of basil pesto sauce that can be saved and added to others meals for an extra bump of flavor!
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
  • 2½ pounds boneless skinless chicken breast, 4 pieces, pounded to ¾-inch thickness
  • ½ cup extra-virgin olive oil, (120ml), plus more for drizzling
  • ½ teaspoon kosher salt, plus more for seasoning
  • black pepper, as needed for seasoning
  • 1 cup basil, (30g, 1 ounce) packed
  • 1 cup baby spinach, (30g, 1 ounce) packed
  • 3 cloves garlic, unpeeled
  • ¼ cup walnuts, plus more for garnish
  • ¼ cup grated parmesan cheese, plus more for garnish
  • 1 cup diced tomatoes, ¼-inch dice




  1. Place oven rack to the center position. Preheat oven to 450°F.
  2. Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
  3. Place chicken in an ovenproof baking dish or skillet.
  4. Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
  5. Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
  6. Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
  7. Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
  8. Add ½ teaspoon salt to the food processor.
  9. Process pesto by pulsing five times to help break down the greens.
  10. Turn food processor on low speed, as it’s running slowly drizzle in ½ cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
  11. Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
  12. Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
  13. Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
  14. Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.
Recipe Source:therecipecritic.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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