In a food processor, combine the tomatoes, garlic, parmesan and basil. Process for 1 minute. With the machine running, gradually add the olive oil and vinegar through the feed tube and process until the mixture is thoroughly incorporated and smooth. Refrigerate until ready to use. This pesto will keep in the fridge for up to 2 weeks or in freezer up to 2 months.
Carefully lifting the skin from the meaty end of the breast, spread under the skin with your fingers. Work the pesto as far down as you can.
Cook on rotisserie for 20 minutes a pound.
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1036 (63%)|
|Amt Per Serving||% DV|
|Total Fat 115.1g||153 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 57.9g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 277.4mg||85 %|
|Sodium 1873.2mg||65 %|
|Potassium 3518.9mg||93 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 54.5g|
|Protein 94.7g||135 %|
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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: 1642
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