Grilled Chicken Breasts with Sun-Dried Tomato Pesto Recipe

Looking for an easy Grilled Chicken Breasts with Sun-Dried Tomato Pesto recipe? Learn how to make Grilled Chicken Breasts with Sun-Dried Tomato Pesto using healthy ingredients.


Submitted by jmiz1022

Makes 4 servings



Prep time: 15 mins Cook time: 15 mins Items can be prepared in advance of meal. Shopping List produce basil ( 1/2 cup freshleaves, plus a few for garnishing (about 1 large bunch) ) sun-dried tomatoes ( 12, soaked in warm water for 30 minutes ) garlic ( 1 clove ) meat, poultry & seafood chicken breasts ( 4 boneless, skinless, about 4 to 6 ounces each ) eggs, dairy & soy Parmesan cheese ( 1 tablespoon freshly grated ) canned & dried goods chicken broth ( 3 tablespoons low sodium ) baking supplies nonstick cooking spray ( ) spices & seasonings freshly ground black pepper ( ) snacks & nuts pine nuts ( 1 tablespoon ) staples balsamic vinegar ( 1/4 cup ) olive oil ( 2 tablespoons ) salt ( to taste ) sugar ( pinch )

Recipe Ingredients for Grilled Chicken Breasts with Sun-Dried Tomato Pesto

1 lb chicken breasts, bonelss skinless
1/4 cup balsamic vinegar
1/2 cup fresh basil leaves, plus a few for garnishing (about 1 large bunch)
2 tablespoons olive oil
1 salt to taste
1 freshly ground black pepper
12 sun-dried tomatoes, soaked in warm water for 30 minutes
1 tablespoon pine nuts
1 clove garlic
1 tablespoon freshly grated Parmesan cheese
1 nonstick cooking spray
1 pinch sugar
3 tablespoons low sodium chicken broth

Recipe Directions for Grilled Chicken Breasts with Sun-Dried Tomato Pesto

  1. In a large resealable bag, combine the balsamic vinegar, 1/4 cup of the basil leaves, 1 tablespoon of olive oil, salt and pepper. Add the chicken breasts, seal the bag and turn it over a few times until the chicken is evenly coated. (This can be prepared a day in advance and stored in the refrigerator.)

  2. For the sun-dried tomato pesto, combine the sun-dried tomatoes, pine nuts, garlic and the remaining 1/4 cup basil leaves in a food processor. Process until the mixture is finely ground. Add the Parmesan cheese, the remaining olive oil, sugar, chicken broth and pepper and process for a few more seconds to combine. (This can be prepared in advance and stored in the refrigerator for up to 5 days.)

  3. Preheat the oven to medium-high.

  4. Grill the chicken on each side until the it is cooked through, about 6 minutes per side.

  5. Serve each chicken breast with a dollop of the sun-dried tomato pesto and garnish with basil leaves.

  6. Serving Size: 1 chicken breast with pesto

Categories

Main Dish

Nutrition Facts
Serving Size 522.9g
Amount Per Serving
Calories
369
Calories from Fat
161
% Daily Value*
Total Fat
17.9g
28%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
178mg
7%
Potassium
1188mg
34%
Total Carbohydrates
15.5g
5%
Dietary Fiber
4.6g
18%
Sugars
10.0g
Protein
37.1g
Vitamin A 66% Vitamin C 79%
Calcium 8% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • High in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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