Chicken Pesto with Vegetables
Paella Pan with Cover / Carving Knife
COOKING TIME: 12 MINUTES YIELD: 6 SERVINGS
- 3 (8-ounce) chicken breasts, boneless and skinless
- 6 cups frozen mixed vegetables (broccoli, cauliflower, red peppers and carrots) thawed and drained
- 1/3 cup Pesto Sauce
- 1/2 cup Mozzarella Cheese, skimmed and shredded
Pesto Sauce:
- 1 cup basil
- 1 clove garlic (boil in advance to soften the flavor)
- 1 tablespoon lime juice (freshly squeezed)
- 6 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan Cheese
- ½ cup crushed nuts (pine nuts, walnuts or almonds)
To make the Pesto Sauce: Blend all the sauce ingredients in a food processor; add the oil gradually. Combine until desired consistency. Before serving, let it stand in the refrigerator for about 12 hours.
To make the Chicken: With the Carving Knife, cut the chicken breasts into halves. Preheat the Paella Pan at medium-high heat for 4 minutes; add the chicken. Cook for 4 minutes per side until browned. Add vegetables, Pesto Sauce, and ¼ cup water; stir. Cover and leave the Redi-Temp® valve open; cook at medium heat. When the valve whistles, add the cheese, close the valve and turn off the stove. Let it cool down for 5 minutes. Serve over cooked pasta or with your favorite rice dish.
