The yummiest chicken ever, and the recipe that is not a recipeThis weekend, I made two chicken recipes, both of which I would classify as "the yummiest chicken ever". One came from a cookbook, and one was entirely improvised, making it hard to record the recipe after the fact. So instead of a recipe, here I present general guidelines:
Tomato Pesto Chicken
(mildly inspired by Robin Miller and Susie Fishbein)
Preheat oven to 350.
Using a handblender, puree leftover fresh basil with toasted pine nuts and olive oil (and a little salt and pepper.) Then blend in a whole, fresh tomato.
In a pan sprayed with Pam/reasonable off-brand substitute, place many chicken breasts (we initially cooked 8 or 9) and pour the sauce on top. Cook uncovered for what seems like forever, making sure from time to time that the chicken is not dried out. The chicken is done when the juices run clear.
Remove from oven and cool. When the chicken is cooled, remove the excess liquid from the pan and save for roasting veggies or something similar.
This chicken was incredibly moist and tasted great in a sandwich or hot.