Baked Chicken With Sun-dried Tomato Pesto
- 1 of 4 Heat oven to 500 degrees F. Line 13 x 9 x 2-inch baking pan with foil.
- 2 of 4 Arrange chicken pieces in pan.
- 3 of 4 Add sun-dried tomatoes, 2 tablespoons oil from tomatoes, basil, Parmesan, garlic and pepper to food processor or blender. Whirl until smooth. Spread about half (about 1/4 cup) of the pesto over chicken.
- 4 of 4 Bake in 500 degree F oven for 15 minutes. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6 inches from heat for 3 to 5 minutes or until browned. Serve with steamed new potatoes.
Servings Per Recipe: 4
Per Serving: 345 mg sodium, 13 g Fat, total, 181 mg chol., 3 g sat. fat, 384 kcal cal., 58 g pro., 7 g carb.