Featured Recipe: Roasted Chicken with Sun-Dried Tomato Pesto

by Richard Bradford October 15, 2016

Featured Recipe: Roasted Chicken with Sun-Dried Tomato Pesto

Roasted Chicken with Sun-Dried Tomato Pesto

Ingredients
1 lb chicken breast or thighs
Pesto
4 oz sun-dried tomatoes
2 cloves garlic
2 tbsp roasted pumpkin seeds
2 oz olive oil
1 tsp lemon juice
pinch of salt
Italian Seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp red pepper flake

 

Step #1 


Take sun-dried tomatoes and reconstitute.  To do this you will place in a small pot and fill until sun-dried tomatoes are barely covered with water.  Bring to a boil, cover, and remove from heat. Let sit for 1 hour and then drain.  

 

Step #2 


Preheat oven to 350 degrees. Mix all ingredients together for Italian seasoning. This is a big batch and you will not use all of this spice mix for the recipe. Season chicken and place on a foil-lined sheet pan. Place in preheated oven. Cooking time depends on cut of meat chosen and oven. For thighs, cook 10-15 minutes and for breasts, 20-25 minutes. Check with meat thermometer that internal temperature is 160 degrees. Keep cooking as needed until desired temperature is reached. Let rest for 5 minutes when finished cooking.

 

Step #3


While chicken is cooking, take sun-dried tomatoes and all remaining ingredients for pesto and blend together in a food processor until smooth. When chicken is done resting, drizzle on top. Enjoy!

 




Richard Bradford
Richard Bradford

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