Ingredients:

  • 2 cups fresh basil leaves (about 50g)
  • ½ cup grated Parmesan cheese (50g)
  • ⅓ cup pine nuts (50g)
  • 3 cloves garlic, minced
  • ½ cup extra-virgin olive oil (120ml)
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
  • Olive oil, for cooking
  • Salt and pepper, to taste

Instructions:

  1. Combine basil leaves, Parmesan cheese, pine nuts, and garlic in the food processor. Blend until finely chopped. With the processor running, drizzle in olive oil until smooth. Add lemon juice and season with salt and pepper; pulse to combine.
  2. Season chicken breasts with salt and pepper. Optionally, tenderize with a meat mallet for even cooking.
  3. Heat olive oil in a large skillet over medium heat. Add chicken breasts; cook for 6-8 minutes on each side or until golden brown. Ensure the internal temperature reaches 165°F (75°C).
  4. Remove the chicken from the skillet. Spread a generous layer of pesto over each chicken breast. Return to the skillet briefly to heat through (2-3 minutes).
  5. Plate the chicken and drizzle with extra pesto if desired.