Try this Baked Chicken with Sun-Dried Tomato Pesto recipe, or contribute your own.
Suggest a better descriptionHeat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange chicken pieces in pan. In a food processor combine sundried tomatoes, oil, basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread 1/2 (about 1/4 cup) of the pesto over the chicken. Bake for 15 mins. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from heat for 3-5 mins or until browned. Serve with steamed new potatoes. Source-Family Circle-July 15, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Family Circle-July 15, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 | ||
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Calories: 82 | ||
Calories from Fat: 10 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 31.7mg | 10 % | |
Sodium 191.2mg | 7 % | |
Potassium 376.6mg | 10 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.2g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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