This recipe is just browned chicken with a fresh pesto sauce. Compared to most pestos, I used marcona almonds instead of pine nuts because of allergies. This type of almond us more rich than a traditional almond, but still lends a nice nuttiness to the flavor of the pesto.
Process1. Brown chicken in a pan.
2. Meanwhile, combine 2 tablespoons of basil, 1/4 cup of water, 1/3 cup of olive oil, 1/2 cup of freshly grated Parmesan cheese, and 1/4 cup of marcona almonds in a food processor.
3. Spoon 1 teaspoon of pesto over the chicken to serve. Store remaining pesto in a sealed container for up to a week (also good over pasta or with roasted tomatoes).
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