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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 kJ8492,207
Energy kcal203527
Fat12g31.3g
  - of which saturates2.7g7.1g
  - monosaturates5.8g15.2g
  - polyunsaturates3.5g9g
Carbohydrates0.4g1g
  - of which sugars0.3g0.9g
Fibre0.7g1.7g
Protein21.6g56.1g
Salt0.2g0.5g

Allergens

Milk
Nuts

Ingredients

  • 15g Walnuts
  • 15g Parmesan Cheese
  • 15ml Extra virgin Olive Oil
  • 0.5ea Lemon
  • 50ml Water
  • 150g Chicken Breast
  • 15g Parsley

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