Sun-dried Pesto Chicken
So excited – my tomatoes are doing really well and finally starting to ripen. Each bush is enormous with tonnes of fruit! I’ve had three harvests over the past two weeks. It amazes me every time! However, if they don’t turn before starting to rot, I might use them to make green tomato chow (like a relish only tangy).
To prep for the chicken, first we make the Tomato Pesto: put the following ingredients in a food processor until it forms a course paste:
- 4½ oz sun-dried tomatoes in oil (125g), chopped
- 2 garlic cloves,minced
- 4 Tbs pine nuts, lightly toasted
- 2/3 cup olive oil
Arrange 4 chicken breasts in a baking dish and, using the back of a spoon, cover each one with the paste. Bake for 30 min at 400F. Sprinkle with remaining pine nuts and serve with a green salad.We also had fresh corn since it’s in season and should be enjoyed every day while available.
Note: The remaining pesto can be stored in a airtight container for up to one week.
