Almond Pesto Chicken With Tomato Basil Relish
|Garlic||3 Clove (15 gm)|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Basil leaves||1 Cup (16 tbs) (Packed)|
|Olive oil/Vegetable oil||1 Cup (16 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Chicken||2 1⁄2 Pound|
|Plum tomatoes||1 Pound|
|Red wine vinegar/Cider vinegar||3 Tablespoon|
1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, finely chop the garlic, almonds and 1 cup basil leaves. Add 1/4 cup of the olive oil, the Parmesan, salt and 1/4 teaspoon of the pepper. Process to a puree.
3 Place the chicken on the broiler pan skin-side down. Spoon half of the almond pesto over the chicken and broil 4 inches from the heat for 10 mmutes. Turn the chicken over, spread with the remaining almond pesto and broil until the chicken is golden and cooked through, about 10 minutes.
4 Meanwhile, coarsely chop the plum tomatoes. Place them in a small bowl and add the vinegar, the remaining 2 tablespoons olive oil, 2 tablespoons chopped basil and 1/8 teaspoon pepper, and stir to blend.