Almond Pesto Chicken With Tomato Basil Relish Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Garlic3 Clove (15 gm)
 Blanched almonds1⁄4 Cup (4 tbs)
 Basil leaves1 Cup (16 tbs) (Packed)
 Olive oil/Vegetable oil1 Cup (16 tbs)
 Parmesan cheese1⁄4 Cup (4 tbs), grated
 Salt1⁄2 Teaspoon
 Pepper1⁄3 Teaspoon
 Chicken2 1⁄2 Pound
 Plum tomatoes1 Pound
 Red wine vinegar/Cider vinegar3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4460 Calories from Fat 3270

% Daily Value*

Total Fat 368 g566.3%

Saturated Fat 71.2 g356%

Trans Fat 0 g

Cholesterol 776.8 mg

Sodium 2183.8 mg91%

Total Carbohydrates 35 g11.7%

Dietary Fiber 9.6 g38.6%

Sugars 2.3 g

Protein 252 g504.3%

Vitamin A 108.4% Vitamin C 88.5%

Calcium 57.4% Iron 86.6%

*Based on a 2000 Calorie diet


1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, finely chop the garlic, almonds and 1 cup basil leaves. Add 1/4 cup of the olive oil, the Parmesan, salt and 1/4 teaspoon of the pepper. Process to a puree.
3 Place the chicken on the broiler pan skin-side down. Spoon half of the almond pesto over the chicken and broil 4 inches from the heat for 10 mmutes. Turn the chicken over, spread with the remaining almond pesto and broil until the chicken is golden and cooked through, about 10 minutes.
4 Meanwhile, coarsely chop the plum tomatoes. Place them in a small bowl and add the vinegar, the remaining 2 tablespoons olive oil, 2 tablespoons chopped basil and 1/8 teaspoon pepper, and stir to blend.