Baked Chicken Breast With Walnut And Parsley Pesto
How To Make Baked Chicken Breast with Walnut and Parsley Pesto Recipe
Serves: 1
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 849 | 2,207 |
| Energy kcal | 203 | 527 |
| Fat | 12g | 31.3g |
| - of which saturates | 2.7g | 7.1g |
| - monosaturates | 5.8g | 15.2g |
| - polyunsaturates | 3.5g | 9g |
| Carbohydrates | 0.4g | 1g |
| - of which sugars | 0.3g | 0.9g |
| Fibre | 0.7g | 1.7g |
| Protein | 21.6g | 56.1g |
| Salt | 0.2g | 0.5g |
Allergens
Milk
Nuts
Ingredients
- 150g Chicken Breast
- 50ml Water
- 15g Walnuts
- 15ml Extra virgin Olive Oil
- 15g Parmesan Cheese
- 15g Parsley
- 0.5ea Lemon
Cooking Instructions
1. First make the pesto. Place the parsely walnuts parmesan, olive oil, half the lemon juice and a little of the water in a food processor and blend until you have a smooth paste. Add more water gradually until you have a preferred consistency. Marinate each chicken breast in 1 tbs of the pesto and the remaining lemon juice for 30 minutes or longer if possible
Preheat the oven to 200c. Heat a frying pan and fry the chicken in its marinade for 1 minute on either side then transfer to the oven to finish cooking
When chicken is cooked remove from oven and pour over the remaining pesto
Chill and store ready for packing