Basil Pesto Chicken

Basil Pesto Chicken

Serves: 6

1 tbsp butter

1 tbsp olive oil

1½ lbs chicken thighs

1 tsp dried basil

Salt and pepper to taste

¼ cup basil pesto

2 garlic cloves, minced

1 cup heavy cream

1 cup feta cheese, cubed

1 cup pitted olives, rinsed and dried to minimize sodium intake

Fresh basil chopped, for garnish, optional

Basil Pesto

4 cloves of garlic, peeled

1/3 cup of parmesan, grated or in chunks

2 cups of basil leaves

1/2 teaspoon of salt

1/2 teaspoon of pepper

3/4 cups of olive oil

1.    In a blender or food processor, pulse garlic and parmesan until fine. 

2.    Add basil, salt, pepper & olive oil, continue to pulse until paste has formed. 

3.    Preheat the oven to 400F.

4.    Combine butter and olive oil in skillet and melt over medium heat.

5.    Season chicken with dried basil, salt and pepper

6.    Add to hot oil and cook for 2 to 3 minutes per side until browned.

7.    In a mixing bowl, whisk pesto, garlic, heavy cream, salt and pepper until thoroughly combined.

8.    Remove skillet from heat, add olives and cubed feta.

9.    Pour the prepared pesto sauce over the chicken.

10.  Bake 25 to 30 minutes until chicken is cooked through and sauce is bubbly.

11.  Remove from oven, garnish with fresh basil and serve.

   

Nutrition:  502 calories; 42g fat; 186mg cholesterol; 566mg sodium; 25mg potassium; 3g carb; 0g fiber; 2g sugar; 27g protein