Pesto Pollo Genovese Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt and pepper.
• STEP 2.Heat olive oil in a large skillet over medium heat.
• STEP 3.Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is cooking, prepare the pesto sauce.
• STEP 5.In a food processor, combine fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
• STEP 6.Blend until smooth and creamy.
• STEP 7.Once the chicken is cooked, remove it from the skillet and set aside.
• STEP 8.Pour the pesto sauce into the skillet and heat over low heat.
• STEP 9.Return the chicken to the skillet and coat it with the pesto sauce.
• STEP 10.Cook for an additional 2-3 minutes, or until the chicken is heated through.
• STEP 11.Serve the Pesto Pollo Genovese with pasta or roasted vegetables.
• STEP 12.Garnish with additional Parmesan cheese and fresh basil, if desired.

Cooking Tips

• Make sure to use fresh basil for the best flavor.
• Toast the pine nuts before adding them to the pesto sauce for a nuttier taste.
• If the pesto sauce is too thick, add a little more olive oil to thin it out.

Storage and Serving

• Leftover Pesto Pollo Genovese can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet over low heat until heated through.
• Serve with fresh pasta or crusty bread for a delicious meal.