Baked chicken with sun-dried tomato pesto

4 Servings

Ingredients

Quantity Ingredient
3 pounds Skinless chicken parts
½ cup Sun-dried tomatoes; oil-packed
2 tablespoons Oil from tomatoes
¼ cup Fresh basil leaves; packed
2½ tablespoon Parmesan cheese
1 Clove garlic
⅛ teaspoon Ground black pepper

Directions

Heat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange chicken pieces in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread ½ (about ¼ cup) of the pesto over the chicken. Bake for 15 mins. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from heat for 3-5 mins or until browned. Serve with steamed new potatoes.

Source-Family Circle-July 15, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@...

Recipe by: Family Circle-July 15, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998

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