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Name: Chicken with Broccoli and Walnut Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/4 c Tightly packed fresh basil; 1/2 Recipe Fricasseed Chicken; 1 c Walnut pieces; 1/4 c olive oil; 2 Garlic; 1/2 c Low-sodium chicken broth; 2 c Broccoli florets; 2 Anchovy fillets; 2 tb Grated Parmesan cheese

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INGREDIENTS

1 1/4 c Tightly packed fresh basil
1/2 Recipe Fricasseed Chicken
1 c Walnut pieces
PESTO
1/4 c olive oil
2 Garlic
1/2 c Low-sodium chicken broth
2 c Broccoli florets
2 Anchovy fillets
2 tb Grated Parmesan cheese

Servings

INSTRUCTIONS

DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven. Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended. Add the basil leaves and puree to a coarse paste. Scrape the pesto into a small bowl and set aside. Place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 10 minutes. Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes. Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour the creamy pesto over the chicken and serve immediately.

NOTES

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Chicken with Broccoli and Walnut Pesto

1 1/4 c Tightly packed fresh basil
1/2 Recipe Fricasseed Chicken
1 c Walnut pieces
 PESTO
1/4 c olive oil
2 Garlic
1/2 c Low-sodium chicken broth
2 c Broccoli florets
2 Anchovy fillets
2 tb Grated Parmesan cheese

DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces,  broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof  casserole or Dutch oven. Cover the casserole, place it in the oven, turn  the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO:  Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive  oil in a blender or food processor and process until blended. Add the basil  leaves and puree to a coarse paste. Scrape the pesto into a small bowl and  set aside. Place the fricassee sauce in a small saucepan over medium heat,  and cook until it is thick enough to coat a wooden spoon, about 10 minutes.  Pour the sauce over the chicken and continue to bake, uncovered, another 5  minutes. Remove the casserole from the oven and transfer the chicken and  broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour  the creamy pesto over the chicken and serve immediately.

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 4 Servings

Calories: 242
Calories from Fat: 193 (80%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 10.7g
Cholesterol 3.5mg		1 %
Sodium 112.8mg		4 %
Potassium 345.3mg		9 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 3.5g
Protein 10.2g		15 %
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.

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Calories per serving: 242

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