Recipe - Baked Chicken With Sun-Dried Tomato Pesto

3 pound Skinless chicken parts
One half cup Sundried tomatoes;
oilpacked
2 tablespoon Oil from tomatoes
One fourth cup Fresh basil leaves; packed
2 One half tablespoon Parmesan cheese
1 Clove garlic
1/8 teaspoon Ground black pepper

Heat oven to 500 degrees. Line a 13"x9"x2" baking pan with foil. Arrange
chicken pieces in pan. In a food processor combine sundried tomatoes, oil,
basil, parmesan cheese, garlic and pepper. Whirl until smooth. Spread 1/2
(about One fourth cup) of the pesto over the chicken. Bake for 15 mins. Remove
from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6" from
heat for 35 mins or until browned. Serve with steamed new potatoes.

SourceFamily CircleJuly 15, 1997 Formatted for Mastercook by Carol
Floydc.floyd@arnprior.com

Recipe by: Family CircleJuly 15, 1997

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Apr 14, 1998