My wife and I were at our friends Jennifer and Bob's for dinner and Jennifer made this wonderful pesto chicken dish. She said it was very easy to make and I thought that it was so good I was going to make it and that she'd find her recipe on my blog very soon. Thanks for the recipe Jennifer!
Ingredients:
Boneless skinless chicken breast
Pesto Sauce. Kirkland makes a nice pesto sauce or make your own.
Fresh pesto sauce; basil, garlic, walnuts, salt and olive oil
1 1/2 cups Israeli couscous
2 cups water
1 tablespoon olive oil
Salt
Preparation:
If you're making your own pesto sauce Trader Joe's has the best basil going. Place 2 big handfuls of basil in the food processor. Add 3 or 4 garlic cloves, a couple tablespoons of chopped walnuts, 1/8 cup olive oil and some salt. Blend until you have a nice smooth pesto sauce.
Rinse and dry the chicken breasts. Place into an baking dish and season with salt and pepper. Spoon on some pesto sauce, cover and bake at 350 degrees for about 30 minutes.
To make the couscous, take a medium sauce pan and heat to medium high. Add the olive oil and couscous and toast the couscous to a golden brown. Carefully add 2 cups water, cover and simmer for 5 minutes and then turn off the heat and let rest while your waiting for the chicken to finish cooking
To make the couscous, take a medium sauce pan and heat to medium high. Add the olive oil and couscous and toast the couscous to a golden brown. Carefully add 2 cups water, cover and simmer for 5 minutes and then turn off the heat and let rest while your waiting for the chicken to finish cooking
To serve, place some couscous on a serving plate and add the sliced pesto chicken breast. Garnish with some chopped basil and grated Parmesan cheese.
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