Parmesan Crusted Pesto ChickenWith the cold front that moved through this past weekend, I knew it would be too cold for my outdoor basil plants to survive. I was thinking about making a traditional pesto with pasta, but tis the season for heavy eating, and wanted to keep it light with Thanksgiving only a few days away.

I tried this on a whim, but this is the most fresh, flavorful chicken, hands down! I will need a few more basil plants next summer, so I can make this a weekly tradition. It’s a relatively light dish, but it sure doesn’t taste like it with the garlicky parmesan crust. It’s a great dish if you don’t have a grill; the cast iron skillet is perfect for going right from the stove top into the oven. Less to clean up!

Ingredients (serves 4):
4 chicken breast halves
1-2 cups loosely packed basil laves
2 cloves garlic
2 tbsp. olive oil
2 tsp. balsamic vinegar
¼ tsp. crushed red pepper
1 oz. parmesan, shredded
½ tsp. salt
Black pepper to taste

Parmesan Crusted Pesto Chicken 2In a food processor, process basil, garlic, oil and balsamic together until basil is crushed. Pour marinade over chicken, and mix in shredded parmesan, salt and pepper. Heat skillet to medium-high, and sear chicken for 3-4 minutes per side until nicely brown. Cook in oven at 375 degrees for 15 minutes, or internal temperature reaches 165 degrees.

Enjoy!

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