Ingredients
4
boneless skinless chicken breasts
1
tablespoon olive oil
1
teaspoon pepper
3/4
teaspoon salt
1/4
cup pine nuts, toasted
3
cloves garlic
1/4
teaspoon salt
3
cups fresh basil leaves
1/4
cup olive oil
6
medium zucchini
2
tablespoons lemon juice
Preparation
Heat oven to 325°F. In large bowl, toss chicken breasts with 1 tablespoon olive oil, pepper and 3/4 teaspoon salt. Heat 10-inch ovenproof skillet over medium-high heat until hot. Add chicken breasts and cook, without moving, 3 to 5 minutes or until brown. Turn breasts, and immediately transfer pan to oven.
Bake 20 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Meanwhile, in food processor or blender, place pine nuts, garlic and 1/4 teaspoon salt. Cover; process until combined. Add basil; process to chop roughly. Scrape down sides of processor with spatula. With processor running, slowly add 1/4 cup olive oil, and continue to process until thoroughly combined. Set aside.
Cut ends off each zucchini. Using vegetable peeler, peel all 4 sides of the zucchini into long strips, looking like the pappardelle pasta shape. Turn zucchini to the next side when you reach the seeds. Discard the seedy core of the zucchini.
Remove chicken from oven; transfer chicken to a plate. Drizzle lemon juice evenly over chicken and allow to rest, covered with foil, 5 minutes.
Place pan with juices on stovetop over high heat (be careful of hot handle); heat juices to boiling. Add zucchini. Toss 4 to 5 minutes or until all liquid evaporates. Turn off heat; add pesto from food processor to pan, and toss to coat.
