Vidalia Onion Pesto Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE PESTO
  • Up to 5 tbsp. extra virgin olive oil, divided
  • 2 Vidalia Onions, chopped
  • 3 cloves garlic, pressed or minced
  • ⅓ cup warmed chicken or vegetable broth
  • ¼ cup of your favorite nut (I used pecan because we always have them on-hand)
  • ⅓ cup grated parmesan cheese
  • Sea salt and fresh ground pepper to taste.
FOR THE CHICKEN
  • 1 tbsp. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breasts
Instructions
  1. Heat a large saute pan or skillet over medium high heat. Add 2 tbsp. olive oil, onions and garlic.
  2. Saute onion mixture for 10 minutes or so, until onions are soft and caramelized. Remove from heat and let cool slightly.
  3. Add onions mixture, pecans, parmesan cheese and broth to a high-speed blender or food processor. Process until smooth. Stream olive oil, while food processor or blender is on, to reach the desired consistency
  4. You could freeze in portioned containers at this point, if desired.
  5. Heat the pan used to caramelize the onions, back under medium-high heat. Add chicken. Brown chicken on all sides and cook until no pink remains.
  6. Add ½ cup of vidalia onion pesto to cooked chicken.
  7. Serve over brown rice, quinoa or whole grain pasta.
Recipe by Becky's Best Bites at https://beckysbestbites.com/vidalia-onion-pesto-chicken/