Baked Walnut Pesto Chicken
Ingredients
Pesto
- 2 cups fresh basil packed, large stems removed
- 3 tbs walnuts
- 3 large garlic cloves
- 2 tbs lemon juice
- 3-4 tbs nutritional yeast (or 1/4 cup fresh grated Parmesan)
- 1/4 tsp sea salt
- 2/3 tbs extra virgin olive oil
- 1-3 tbs water
Chicken
- 6 4 oz chicken breasts
- 2/3 cup chopped walnuts
- 1.5 oz pork rinds crushed
- salt and pepper to taste
Instructions
- Preheat oven to 375*F. Line a baking sheet with parchment paper or foil.
- To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – sauce should be thick for this recipe.
- Pat chicken breast dry with a paper towel and place on baking sheet. Salt and pepper to taste. Evenly divide pesto, chopped walnuts and crushed pork rinds among the 6 chicken breasts.
- Bake chicken breasts for 20-22 minutes or until juices run clear.
Nutrition
Calories: 377kcalCarbohydrates: 5gProtein: 43gFat: 20gSodium: 442mgFiber: 1g
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