Chicken with Deconstructed Pesto
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Mixing Bowl
- Small Sauté Pan
- Large Sauté Pan
- 3 lbs. skinless boneless chicken breasts, cut into 1-inch chunks
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
- ¾ cup fresh basil, roughly chopped
- ⅓ cup pine nuts, toasted
- 4 teaspoons garlic, finely minced
In a large bowl, combine the chicken with 3 tablespoons of olive oil, salt, and pepper toss to coat and set aside.
Roast pine nuts
Using a dry small sauté pan over low heat add the pine nuts and toast till just warmed through and they begin to brown slightly. Be careful not to burn. Remove from pan and set aside.
In a large sauté pan, heat 3 tablespoons of olive oil over medium heat.
Once hot, add the chicken to the pan working in small batches.
Once cooked, remove chicken to a large bowl and cover with foil to keep warm.
Continue until all the chicken is cooked adding more oil to the pan if necessary.
Add cheese, basil, nuts, and garlic
When you are done cooking the chicken, add the cheese, basil, nuts, and garlic to the bowl.
Toss well to coat evenly, if needed season with additional salt and pepper.