chicken skinny basil pesto

Ingredients:

For the Pesto:

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts or almonds
• 2 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• Salt and black pepper to taste

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 tablespoon olive oil (for cooking)

Instructions:

For the Pesto:

1. In a food processor, combine fresh basil, grated Parmesan cheese, pine nuts (or almonds), and garlic cloves.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, gradually stream in the olive oil until the pesto reaches your desired consistency.
4. Season with salt and black pepper to taste. Adjust the ingredients if needed.

For the Chicken:

1. Season the chicken breasts with salt and black pepper.
2. In a skillet, heat olive oil over medium-high heat.
3. Add the chicken breasts to the skillet and cook for about 5-7 minutes per side or until they are cooked through and have a golden-brown exterior.
4. Remove the cooked chicken from the skillet and let them rest for a few minutes.
5. Spoon the skinny basil pesto over the chicken breasts before serving.
6. Optionally, garnish with additional Parmesan cheese and fresh basil.