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Chicken with Cherry Tomato Pesto Sauce
© Wendell T. Webber

Chicken with Cherry Tomato Pesto Sauce

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  1. 3 cups loosely packed basil and flat-leaf parsley leaves
  2. 2 garlic cloves
  3. 1 tablespoon pine nuts
  4. 1 teaspoon drained capers
  5. 1 teaspoon balsamic vinegar
  6. 1 pint cherry tomatoes, halved
  7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 6 skinless, boneless chicken cutlets (about 6 ounces each)
  1. In a food processor, combine the herbs with the garlic, pine nuts, capers, vinegar and 12 cherry tomato halves; pulse until chopped. Add 3 tablespoons of the olive oil and pulse just until pureed. Season with salt and pepper.
  2. Heat 1 1/2 tablespoons of the remaining olive oil in each of 2 large skillets. Season the chicken with salt and pepper and cook over high heat, turning once, until golden on both sides, about 5 minutes. Transfer to a platter, cover loosely with foil and keep warm.
  3. Return 1 of the skillets to the heat, add the remaining tomatoes and cook over high heat just until heated through, about 1 minute; season with salt and pepper. Spoon the tomatoes over the chicken and serve the pesto on the side.


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