Sun-Dried Tomato Pesto Chicken with Peach Salsa

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 1/4 cup dry packed sun-dried tomatoes
  • 1 cup loosely packed fresh basil
  • 1/2 cup olive oil
  • 1 clove garlic
  • 1/2 jalapeño pepper
  • 1/4 teaspoon salt
  • 6 boneless chicken breasts
Peach Salsa:
  • 3 peaches pitted and diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh coriander
  • 1 tablespoon lime juice
  • 1 tablespoon liquid honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In bowl, cover tomatoes with boiling water; soak for 10 minutes or until softened. Drain and transfer to blender or food processor. Add basil, oil, garlic, jalape?nd salt ; pur? Scrape into large bowl; add chicken, turning to coat. Cover and refrigerate for 2 hours or up to 12 hours.

Peach Salsa: In bowl, combine peaches, onion, coriander, lime juice, honey, vinegar, salt and pepper.

Remove chicken from marinade. Place, skin side down, on greased grill over medium heat; close lid and cook for 6 minutes per side or until no longer pink inside. Serve topped with salsa.

Nutritional facts <b>Per serving:</b> about

  • Sodium 322 mg
  • Protein 33 g
  • Calories 360.0
  • Total fat 20 g
  • Cholesterol 84 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato Pesto Chicken with Peach Salsa

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