How to Make Sun-Dried Tomato Pesto Chicken

Make the Sun-Dried Tomato Pesto

• Heat a small skillet and add the pine nuts over medium heat. Sauté and stir frequently until lightly golden brown. Remove the pine nuts from the heat and allow them to cool.

  Combine drained sun-dried tomatoes, fresh basil, toasted pine nuts, garlic clove, parmesan cheese, lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper in food processor. Buzz until combined but not fully paste.

Prep the Chicken

• Butterfly two chicken breasts into four thin cutlets. Season both sides with a pinch of kosher salt and cracked black pepper.

Sauté the Chicken

• Heat avocado oil in a nonstick sauté pan over medium high heat. Once the oil is hot, add the seasoned chicken cutlets. Cook for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Remove from the pan and set aside.

Make the Sauce

• In the same pan, add the diced onions and minced garlic. Sauté until soft. Then add the tomato paste and sun-dried tomato pesto. Let it slightly caramelize in the pan for 1-2 minutes. Next, deglaze the pan with chicken broth. Scrape up any crispy pieces from the bottom of the pan.

  Reduce the heat to medium / low, then add the heavy cream. Stir well then add the grated parmesan cheese.

Assemble

• Once the cheese is melted and the sauce has reduced to your preferred thickness, nestle the chicken back into the pan with any juices. Serve hot and enjoy.