4 chicken breast cutlets (or butterfly 2 chicken breasts)
2 cups fresh basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 large garlic cloves
2 Tablespoons Parmesan cheese, shredded
Instructions:
Make the pesto by adding basil, 1/2 cup oil, nuts, salt & garlic to a blender or food processor and blend until fully mixed. Stir in the Parmesan cheese by hand and set aside.
Heat 2 Tablespoons olive oil in large skillet over medium heat.
Add cutlets and cook for 3-4 minutes on each side. When the chicken is almost done, add the pesto and mix to coat. Continue cooking until pesto is warmed through and chicken is done.
Serve immediately.
Nutrition Info Per Serving (1 cutlet): Calories 560 Total Fat 40 g Saturated Fat 6 g Cholesterol 150 mg Sodium 798 mg Potassium 602 mg Total Carbohydrate 2 g Dietary Fiber 0 g Sugars 0 g Protein 48 g