![Backed Pesto Split Chicken breasts](https://cdn.prod.website-files.com/6682ad647d71ff9a4ed5a566/6682ad647d71ff9a4ed5a7a1_64de6e07931c1e05b2a4f53d_64de5f94ce6ffc28f6ef1f99_Backed_PestSplit_Chickenbreast_KB.jpeg)
![Backed Pesto Split Chicken breasts](https://cdn.prod.website-files.com/6682ad647d71ff9a4ed5a566/6682ad647d71ff9a4ed5a7a1_64de6e07931c1e05b2a4f53d_64de5f94ce6ffc28f6ef1f99_Backed_PestSplit_Chickenbreast_KB.jpeg)
Ingredients
4 bone-in, skin-on chicken breasts
2 cups packed basil leaves
¼ cup olive oil
⅓ cup pine nuts
2 cloves garlic
⅓ cup parmesan cheese (omit for dairy free)
Salt and pepper to taste
No items found.
4 bone-in, skin-on chicken breasts
50 grams of basil leaves
60 ml olive oil
50 grams pine nuts
2 cloves garlic
40 grams parmesan cheese (omit for dairy free)
Salt and pepper to taste
No items found.
Instructions
- Preheat the oven to 350°F (175°C)
- Prepare pesto: in a mini food processor blend basil leaves, olive oil, pine nuts, garlic, Parmesan cheese, and salt and pepper.
- Place chicken breasts in a glass or parchment-lined baking pan for easy cleanup.
- Pull back skin and stuff chicken breasts with pesto.
- Sprinkle with salt and pepper
- Bake uncovered for 35 minutes until skin is browned and chicken is cooked.
No items found.
Nutritional Info
Storage
Notes
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