Lunch

Chicken with Artichoke and Basil Pesto is for Lunch.

Chicken with Artichoke and Basil Pesto takes 5 minutes to prepare.

Chicken with Artichoke and Basil Pesto takes 20 minutes to cook.

Chicken with Artichoke and Basil Pesto makes 8 servings.

The ingredients for Chicken with Artichoke and Basil Pesto are:

2 teaspoons olive oil

4 boneless, skinless chicken breast halves

Salt and freshly ground black pepper to taste

1 tablespoon salt-free lemon-and-herb seasoning (I used Lemon Pepper seasoning in substitute for this because I couldn't find it)

One 14-ounce can or two 7-ounce jars artichoke hearts, drained

1 packed cup fresh basil leaves

2 cloves garlic

½ cup reduced-sodium chicken broth, or more as needed

2 tablespoons olive oil

2 tablespoons freshly grated Pecorino Romano or parmesan cheese

Here is how you make Chicken with Artichoke and Basil Pesto:

Serves 81. Heat the oil in a large skillet over medium heat. Season the chicken all over with salt and pepper. Season both sides with the lemon-herb seasoning. Place the chicken in the hot pan and cook until golden brown and cooked through, 3 to 4 minutes per side.2. Meanwhile, in a blender, combine the pesto ingredients and process until smooth, adding more broth if necessary to create a thick sauce.3. Transfer the cooked chicken to a warm serving platter or individual plates and top with the pesto.Number of Servings: 8Recipe submitted by SparkPeople user ADORNIER.

The nutritional information for Chicken with Artichoke and Basil Pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.5

• Total Fat: 7.5 g
• Cholesterol: 105.0 mg
• Sodium: 1,122.5 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 1.3 g
• Protein: 43.4 g