![]() Prep Time: 2 minutes Cook time 35 minutes Serves 4 Ingredients 750g chicken thighs 1 cup basil or baby arugula 1 garlic clove, crushed ¼ cup toasted pine nuts 4 tablespoons olive oil Salt and pepper to taste Directions Preheat the oven to 350 degrees. Make pesto by combining the basil, garlic, pine nuts, olive oil, salt and pepper in a food processor. Process until chopped and well blended, scraping down sides as necessary Arrange the chicken thighs in a single layer 11x7 inch baking pan. Spoon pesto evenly over the top and distribute it all over the chicken with a knife. Bake for 30-35 minutes until cooked through and juicy. Add your own vegetables of choice or a side salad
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