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Baked Chicken with a Walnut Pesto Crust

17 Jan

Ingredients:   2-4 servings

  • 4 chicken thighs, skin on, bone in
  • 1 cup Walnut Pesto Sauce

Walnut Pesto Ingredients:

  • 3/4 cup Olive Oil
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley leaves
  • 3 cloves garlic
  • 1/4 cup grated Romano cheese
  • 1 tsp black pepper

In a food processor combine all of the Walnut Pesto ingredients and process until smooth.

Preheat oven 375.

Gently separate the skin from the chicken meat by sliding your fingers gently between them. With your fingers spread the Walnut Pesto between the skin and meat. If the skin slides a bit, just adjust it back where it should be. Continue to rub the Walnut Pesto on the top of the skin. Place the chicken on a broiling pan or a shallow rack in a roasting pan and bake for 50-60 minutes. Baste the chicken with remaining Pesto halfway through the baking process.

Tip: Freeze remaining Walnut Pesto in a freezer zip lock bag for future use in other recipes. Make sure you eliminate as much air from bag as possible…oh, and remember to label and date the bag.

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2 Comments

Posted by on January 17, 2012 in Chicken

 

Tags: ,

2 responses to “Baked Chicken with a Walnut Pesto Crust

  1. Kathie

    January 17, 2012 at 9:22 AM

    Will be trying this one soon! looks so delicious!!!

     
  2. flyfishbrat

    January 17, 2012 at 1:41 PM

    HI Kathie, does my heart good that you found a recipe you would like to try. Headsup I updated the first blog of this recipe, I had forgotten to include the walnuts. Oh my gosh! I seriously think my blogging skills will take a bit of time to develop.

     

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