Chicken with Pistachio Pesto and Sun Dried Tomatoes

Ingredients:

chicken breasts – This recipe makes enough for up to 4
your favorite Italian dressing as a marinade
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup olive oil
1 tsp sea salt
dash of freshly ground black pepper
sun dried tomatoes packed in oil


Directions:

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

For the Chicken:

1. First marinade the chicken in your favorite Italian dressing for 2-24hrs. I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

2. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 minutes. Next, take the cover off and let cook for another few minutes until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec – 1 min on each side.

3. Top with a layer of pesto and sun dried tomatoes. Viola!