Ingredients:
4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomatoes packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaves
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper
Directions:
Preheat oven to 500*F.
Line a 13×9″ baking pan with foil; arrange chicken in the pan.
Combine the sun-dried tomatoes, 2 Tbsp.
of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
Spread about half (around 1/4 cup) of the pesto over the chicken.
Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
Heat the broiler.
Spread the remaining pesto over the chicken; broil 6″ from heat for 3-5 minutes, or until browned.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.