Chicken with Artichoke-Sundried Tomato Pesto

Chicken with Artichoke-Sundried Tomato Pesto

From Canyon Ranch NOURISH – indulgently healthy cuisine

Ingredients:

For the pesto:

1/3 cup water-packed canned arichoke hearts, chopped

5 garlic cloves

¼ cup reconstituted sundried tomatoes, chopped

¼ cup chopped red onions

1/3 cup freshly grated Parmesan

1 tsp minced fresh organo (I prefer using basil and more of it)

1 Tbsp fresh lime juice

For the chicken:

4 4-oz boneless, skinless chicken breast halves

¼ tsp sea salt

¼ tsp freshly ground black pepper

2 tsp EVOO

Directions:

1) Preheat the oven to 400

2) Spread the artichoke hearts and garlic evenly over a baking sheet and lightly spray with canola oil spray.  Roast for  15-25 minutes, or until golden brown.

3) Place the roasted artichokes and garlic in a food processor.  Add the tomatoes, onions, Parmesan, oregano/basil and lime and pulse until well combined.  Add water, 1 TBSP at a time, until the pesto is smoth and reaches a spreadable consistency.

4) Season the chicken with the salt and pepper

5) Heat the olive oil in a large sauté pan over medium heat.  Saute the chicken for 3-5 minutes on each side, or until the internal temperature reaches 165 (see below)

6) Serve each chicken breast with ¼ cup pesto.

NB – I prepare the pesto and spread it over the chicken and bake at 350 for about 20 -25 minutes until done instead of cooking it on the stove.