Almond Pesto Chicken With Tomato Basil Relish Recipe
Ingredients
3 cloves garlic
1/4 cup blanched almonds
1 cup (packed) fresh basil leaves plus 2 tablespoons chopped basil
1/4 cup plus 2 tablespoons olive or other vegetable oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
3/8 teaspoon pepper
2 1/2 pounds chicken parts
1 pound plum tomatoes
3 tablespoons red wine vinegar or cider vinegar
Directions
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.
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.
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