acids get a ton of press, because they’re beneficial for your heart, brain, skin, joints, and numerous other parts of your body. I’m not typically a huge walnut fan, but they are virtually undetectable in this pesto, except to add a slight, pleasant crunch factor.
sun-dried tomatoes (soaked, if not packaged in oil)
packed chard (I used kaleidoscope chard from Trader Joe’s, but any will do)
While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center
For the dressing, add the sun-driedtomatoes, tomato paste, garlic, capers, and olive oil to a food processor (or use immersion blender) and puree until it reaches a thick pesto-like consistency (it doesn’t have to be super smooth, as a bit of texture is good)
This PestoSun-driedTomato Feta Chicken recipe is based on Chicken Cordon Bleu or Chicken Kiev, but, rather than coating in breadcrumbs and frying or baking, I simply pan-cooked the dish to keep it light and easy
Garnish with flat leaf Italian parsley and a little bit of the sun-driedtomatoes on top. I served this White Bean & Sun-driedTomato Dip with my favorite Rosemary Italian style crackers from Trader Joes (have you tried these yet