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Chicken Pestachio
2 boneless skinless ckn breast (~1lbs)
2 cups (packed) fresh basil leaves
1/4 cup shelled pistachios
2/3 cup olive oil
2 cloves garlic
1/2 cup grated Parmesan (or romano or other similar cheese)
1 medium romano tomato, sliced
salt and pepper to taste
Make the pesto:
Add pistachios, basil, and garlic to a food processor. Pulse to coarsley chop. Add olive oil. Process until smooth. Salt and pepper to taste.
Preheat oven to 400. Lightly oil the bottom of a baking 9x9 baking dish and place the chicken breasts in the middle. Soon the pesto onto the chicken until it's covered. Sprinkle half of the cheese on top.
Bake the chicken uncovered for 15 minutes.
After 15 minutes place the sliced tomatoes on top of the chicken, then sprinkle the remaining cheese on top. Bake for another 10 minutes.
Serve. Enjoy.
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-TJ
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