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Pesto Chicken

On Friday, Wes and I made another pizza (pictured at the end). We used a store bought crust this time and it just wasn’t quite the same as the homemade crust. But, the pizza still had a lot of great flavor, and it left me with a ton of leftover ingredients.

Not wanting to go grocery shopping last night, I decided to dig through the fridge to see what I could come up with for a quick and easy dinner. I was able to use up all of the leftover ingredients from Friday night’s pizza making and came up with a super tasty, easy recipe.

Pesto Chicken
6- 8 chicken tenders
12 basil leaves
2.5 tbsp olive oil
2 cloves garlic
8 kalamata olives
1/8 cup pine nuts
sprinkle of low fat Mozzarella cheese
sprinkle of fresh Parmesan cheese
salt and pepper to taste

For the pesto, in a food processor, combine basil leaves and olive oil. Pulse for a few seconds until leaves are chopped. Add in garlic cloves, pine nuts, mozzarella cheese, parmesan cheese, kalamata olives, and salt and pepper. Process for about 30 seconds.

In a medium size bowl, coat chicken tenders in pesto mix. Let sit for about 2 hours in fridge. Once chicken has marinated, bake in oven at 400 for 12 minutes. Once cooked, sprinkle with a little bit of parmesan cheese.

This chicken would be great over some whole wheat angel hair pasta. I am watching the carbs this week, so I decided to omit the pasta last night. I added some marinara sauce to the side of my plate, just in case I wanted to use it as a dip, but actually didn’t end up using it at all. The chicken had great flavor on its own.

And here is the picture of the pizza Wes and I made on Friday… pretty fancy huh?

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