Sun-Dried Tomato Pesto Chicken with Peach Salsa
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 360 |
| pro | 33 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 84 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 4 |
| vit C | 12 |
| folate | 7 |
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 tsp salt
- 6 boneless chicken breasts
- Peach Salsa:
- 3 peaches, pitted and diced
- 1/2 cup diced red onions
- 1/4 cup chopped fresh coriander
- 1 tbsp lime juice
- 1 tbsp liquid honey
- 1 tsp rice vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
- Keywords : Main Course; Marinating; Grill/Barbecue; Chicken; Tomatoes; Basil; Peaches;
Related content
-
-
Vegetable Chicken Sandwich
A quick, tasty grilled chicken sandwich layered with in-season zucchini and peppers.
-
Garlic Chicken Breasts
A simple marinade provides plenty of flavour; the peppers add colour.
-
Grilled Chicken and Melon Salad
This lunch or light supper salad is a cornucopia of sweet melon, mellow avocado, savoury grilled...
