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Pesto-Crusted Chicken Breasts

3.6

(68)

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Pesto-Crusted Chicken Breasts

This flavorful chicken makes an impressive impromptu dinner when accompanied by the Caramelized Onion and Roasted Red Pepper Linguine and a nice salad (use a bagged lettuce mixture, of course). Frozen chicken will work here if that's what you have on hand; just defrost it quickly in the microwave.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 7-ounce package purchased refrigerated pesto
1/2 cup chopped walnuts
4 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
4 skinless chicken breast halves with bones
1 tablespoon olive oil
Lemon wedges

Preparation

  1. Step 1

    Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil.

    Step 2

    Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.

TagsWalnutNutLemonCitrusFruitChicken BreastChickenPoultryMainDinnerGluten FreeNut FreeQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsOven BakeFood ProcessorBon Appétit
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