Almond Pesto Trapanese over Seared Chicken

Almond Pesto Trapanese over Seared Chicken

by 3 people

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Makes: 6 servings

Prep: 20 mins

Cook: 10 mins

  • 6 medium skinless, boneless chicken breasts
  • coarse salt
  • 2/3 cup EVOO
  • 3/4 pound cherry tomatoes
  • 12 large fresh basil leaves
  • 1/3 cup salted toasted almonds
  • 1 clove garlic, peeled and crushed
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup freshly grated grana padano
  1. Cut each chicken breast in half on the diagonal, making each piece about the same weight. Season with salt, then rub with 2 tbsp. EVOO.
  2. Using a blender or food processor, puree the tomatoes, basil, almonds, garlic, 1/2 tsp. salt and the crushed red pepper for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining EVOO in a steady stream to emulsify.
  3. Preheat a large cast-iron or nonstick skillet. Working in batchesif necessary to avoid overcrowding, add the chicken breasts and searuntil golden, a few minutes on each side (make sure not to overcook).
  4. Transfer the chicken pieces to plates and top with the pesto. Toserve, sprinkle the cheese on top.