Created by Saralyn W.


  • 4 boneless skinless chicken breasts
  • 1 cup basil
  • 1 cup pistachio nuts
  • 1 clove garlic
  • juice from 1 lemon
  • olive oil
  • salt
  • pepper
  • sundried tomatoes


  • Set oven to 400
  • In a bowl, lightly coat chicken in olive oil and season with salt and pepper.  Set aside.
  • In a food processor, blend pistachio nuts until finely ground.  Add in basil and garlic until it makes a coarse paste.  Add in juice from lemon and process.  Add in olive oil until you reach a consistency that makes a paste that you can press onto the top of the chicken – about 2-3 tablespoons.
  • Slice sundried tomatoes into strips – as many as you want to put as a garnish on top of the chicken.  (3-4 tomatoes per piece of chicken)
  • Grill seasoned chicken until cooked (or alternatively, bake chicken in oven)
  • Press pesto paste on top of the cooked chicken.  Put sliced sundried tomatoes on top of pesto.  Bake in oven on middle rack at 400 for 4-5 minutes.  If you don’t want the sundried tomatoes cooked, you can put them on top of the pesto after you take the chicken & pesto out of the oven.  Enjoy!

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