Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4


¼ cup + 1 tbsp extra-virgin olive oil, divided
4 chicken breasts, boneless & skinless
½ tsp salt
¼ tsp freshly ground black pepper
1 cup packed fresh basil leaves
1 garlic clove, minced
¼ cup grated Parmesan cheese
¼ cup pine nuts


1. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. 2. Season the chicken breasts on both sides with salt and pepper and place in the skillet.

2. Cook for 10 minutes flip and cook for 5 minutes.

3. Meanwhile, in a blender or food processor, combine the basil, garlic, Parmesan cheese, and pine nuts, and blend on high.

4. Gradually pour in the remaining ¼ cup olive oil and blend until smooth.

5. Spread 1 tablespoon pesto on each chicken breast, cover the skillet, and cook for 5 minutes. Serve the
chicken pesto side up.


Calories: 531;

Fat: 8g;

Carbs: 2g;

Protein: 64g