Pesto Chicken and Pine Nuts
I know I can substitute, but for this instance I'd like to be a "nut" snob.
I have only a tablespoon of pine nuts left. And I don't have the vaguest idea when my next pack will arrive. I'm not buying them locally, they are priced ridiculously high, I'm afraid I'd gag eating my pesto. Yes, I rely on a balikbayan box my sister is sending me. Until that box arrives, I'm keeping my tablespoon of pine nuts as security blanket -- which my husband wisely advised.
The little pine nuts I have is what's left of the latest batch of pesto sauce I whipped up. It's not summer here, but hey, this is one of the best things living in the tropics -- I can have basil anytime of the year.
And because this is my husband's favorite, and I only get to pamper him through my cooking, this is the first dish I made with the batch. It's simple and fast, and super delish; and you can do this half asleep. :P
Creamy Pesto Chicken Recipe
- 2 chicken breast fillet, quartered and sliced
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tbsp olive oil
- 2 cloves garlic, grated
- 1/4 cup chicken stock
- 1/4 cup creamer
- 3 tbsp pesto sauce
- pinch of salt
Place the pan-fried chicken slices onto the pan and turn the heat back on. Coat the chicken slices with sauce. Once the sauce starts boiling again, turn off heat.
I wish I had a pic to show but nah! I made this early in the morning half of my faculties are still asleep. Just imagine chicken slices browned on parts smothered with creamy pesto sauce. Heaven!
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