CHICKEN BREASTS WITH WALNUT-PARSLEY PESTO SAUCE

This pesto sauce is a twist using parsley and walnuts over the traditional basil and pine nuts, and it’s great with chicken or pasta! It can be great as a dip or dressing too — just add ¼ cup of mayo to it.

Serves 4–6

• 4-6 bone-in chicken breasts

PESTO SAUCE

• 1½ cups walnuts, slightly toasted
• 3 cloves garlic, crushed
• 1 cup flat-leaf parsley
• salt and pepper
• ¼ cup extra virgin olive oil

1. Preheat oven to 350°F (175°C).
2. Place walnuts in the bowl of a food processor. Pulse walnuts several times, then add garlic and pulse until finely ground.
3. Add parsley and a pinch of salt and pepper, and pulse until well combined, but not too smooth. Slowly drizzle oil into walnut mixture while the food processor is running.
4. Smear pesto on the chicken breasts and place in a 9x13-inch (20x30-cm) baking pan. Cover the pan. Bake for 1½ hours. This pesto sauce is a twist using parsley and walnuts over the traditional basil and pine nuts, and it’s great with chicken or pasta! It can be great as a dip or dressing too — just add ¼ cup of mayo to it

NOTE: You can also use this as pesto sauce in a dairy pasta dish: Boil 1 lb box Tagliatelle or fettuccini noodles according to package directions, and drain
with a pasta strainer, reserving ¼ cup pasta water. Put noodles back into the pot, add reserved pasta water and 2 tablespoons unsalted butter. Cook on low heat until water has evaporated. Remove from heat and stir in the walnut-pesto sauce along with ¼ cup grated Parmesan cheese. Place on a large platter and sprinkle with an additional ¼ cup grated Parmesan cheese, as a garnish.

(Originally featured in FamilyTable, Issue 644)