Chicken with Cherry Tomato Pesto Sauce

  • Servings: 6

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  • 3 cups loosely packed basil and flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon pine nuts
  • 1 teaspoon drained capers
  • 1 teaspoon balsamic vinegar
  • 1 pint cherry tomatoes, halved
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 skinless, boneless chicken cutlets (about 6 ounces each)

How to make this recipe

  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.

Contributed By Photo © Wendell T. Webber Published January 2002

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