Title: Baked Chicken with Sun-Dried Tomato Pesto
Categories: *, Poultry
Yield: 4 Servings

3 lb Skinless chicken parts
1/2 c Sun-dried tomatoes;
-oil-packed
2 tb Oil from tomatoes
1/4 c Fresh basil leaves; packed
2 1/2 tb Parmesan cheese
1 Clove garlic
1/8 ts Ground black pepper

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 1/2
(about 1/4 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@arnprior.com

Recipe by: Family Circle-July 15, 1997

Posted to MC-Recipe Digest by Carol & Bob Floyd on
Apr 14, 1998