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.
Serving size: Complete recipe
Calories 4460 Calories from Fat 3270
% Daily Value*
Total Fat 368 g566.3%
Saturated Fat 71.2 g356%
Trans Fat 0 g
Cholesterol 776.8 mg258.9%
Sodium 2183.8 mg91%
Total Carbohydrates 35 g11.7%
Dietary Fiber 9.6 g38.6%
Sugars 2.3 g
Protein 252 g504.3%
Vitamin A 108.4% Vitamin C 88.5%
Calcium 57.4% Iron 86.6%
*Based on a 2000 Calorie diet