I don’t know about you guys, but my basil plant is booming, and I love it! So coming up with all the recipes I can to use the deliciousness that is fresh picked basil is currently a must. My neighbor just happened to be out in the yard and offered me some of her parsley freshly picked from her garden. This was just my luck as this turned out delicious. It was one of those recipes that was a completely easy and delicious!
Especially in the last few weeks at has become increasingly hard to find recipes as I have not only had to remove corn from my diet, but also gluten. I swore for years that gluten was not a problem, but after probably the 10th doctor suggested I try going without gluten, I did, and what a difference it has made. Stay tuned over the next few months as I talk about my healthy lifestyle changes I’ve made, which includes admitting I am in the crowd of “gluten intolerant”. (I swore I was one of the lucky ones who didn’t have this intolerance – but I was oh so wrong).
For this recipe you will need a ninja, blender, or food processor to make the pesto. (I’m a big fan of the ninja, but for this I used the food processor)
Once you have blended all this together, all you will need is a 15×10 pyrex that is greased with oil of choice. Place the chicken in the center, the pesto on top, and the tomatoes diced in half on either side.
I hope you find this recipe as easy and delicious as I have!
- 1 lb raw chicken breast in tenders
- 24 grape tomatoes halved
- 1/4 cup shredded Parmesan (omit of dairy free)
- 24 almonds
- 2 cups fresh basil
- 1 cup fresh parsley
- 2 tbsps minced garlic
- 1/4 cup olive oil
- In food processor place parmesan, almonds, garlic, olive oil, basil, and parsley and mix until desired texture.
- In a pyrex 15 x 10 oiled pan place chicken in a row in the middle. On either side place the tomatoes and on top of the chicken evenly spread the pesto.
- Bake at 300 F for 45 minutes