Chicken Pesto

I love this recipe.  It is a perfect light summer dish and my family and my waist LOVE it!  Very easy too!  You will not believe how easy.

Here is what I did:

I started by cutting 2 squash, 2 zucchini, and 2 small onions in “half moon” shapes.  I sauteed them in a couple of tablespoons of olive oil for about 35 minutes or until they are soft and tender.

This is what they look like about half way through.

This is what they look like when done.  You dont have to cook yours this long.  I just prefer mine this way.

Meanwhile, I salt and peppered my chicken.

Grabbed the Butter.

Grabbed the Olive Oil.

Heated  a couple tablespoons of olive oil and a couple tablespoons of butter in a pan.

Pan seared the chicken  5 -6 minutes on each side.

Until they looked like this.

Took some store bought pesto and nuked about a 1/2 cup of it just until it was warm, about 30 -40 seconds.

And served it over 5 minute brown rice with toasted sliced almonds.  Then I topped the whole thing off with (oops!) clumped grated parmesan.  What can I say?  I buy in bulk.  Wish I could say I buy my parmesan in a block and grate  it when needed, but then I would be lying, wouldn’t I?

 

Enjoy!

 

Here is the Recipe:

Chicken Pesto

 

Ingredients:

– 4 skinless, bonless chicken breast halves  (I use more because I have a family of 5)

– 4 tablespoons olive oil, divided

– 2 tablespoons butter

– 2 yellow summer squash, halved and cut into “half moon” shapes

– 2 zucchini, halved and cut into “half moon” shapes

– 2 small onions, halved and cut into “half moon” shapes

– 1/2 cup store bought basil pesto

– 3 tablespoons grated  parmesan

 

Directions:

In a large pot or dutch oven, heat 2 tablespoons olive oil on medium heat and add squash, zucchini, and onion.  Cook for 30-35 minutes, stirring often.  *Note: Squash mixture will cook down and be soft after cooking.  If you prefer squash not to be soft, adjust cooking time accordingly.

 

Meanwhile, in a large nonstick skillet, cook chicken in remaining 2 tablespoons olive oil and 2 tablespoons butter over medium heat.  Cook chicken 5 -6 minutes per side or until chicken is no longer pink and cooked through.

 

Transfer chicken to a plate where it can rest for 1 to 2 minutes.

 

Meanwhile, heat store bought pesto in a microwave safe dish until warm, about 30 -40 seconds.

 

Layer chicken over squash mixture.

 

Top chicken with store bought pesto and sprinkle with parmesan cheese.  I served mine with 5 minute brown rice with toasted sliced almonds.