Ingredients
- 1 tsp extra-virgin olive oil
- 2 bone-in, skin-on chicken breasts
- 1⁄2 tsp kosher salt
- 1⁄4 tsp freshly ground black pepper
- 4 Tbsp Pistachio Pesto, plus more for serving
Prep Time:
45 mins prep time
Number of Servings:
2
Recipe Source:
No Crumbs Left by Teri Turner ($30, Houghton Mifflin Harcourt, 2019) Photo: © 2019 Tim Turner
Directions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Generously rub oil over chicken breasts to thoroughly coat them. Sprinkle with salt and pepper. Put chicken breasts on lined baking sheet and roast for 35 minutes. Remove from oven and baste chicken breasts with juices from bottom of pan. Return baking sheet to oven and roast chicken breasts for 5 minutes more, or until skin is bubbling and crispy.
- Remove chicken breasts from oven and top each breast with 2 tablespoons of pesto, spreading it to cover chicken breast.
- Serve with more pesto on side.
Nutrition Info:
433 Calories, 38 g Protein, 3 g Carbohydrates, 1 g Fiber, 29 g Total fat (6 g sat), 490 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, ★★★★ Phosphorus, ★★ Vitamin B12, ★ Vitamin B2 (riboflavin), Iron, Magnesium, Zinc
The Perfect Pesto
Top those chicken breasts with only the best, your homemade pesto!
