Monday, March 23, 2009

Baked Chicken w/ Asparagus Pesto

Tonight's dinner used a recipe from Mike and Rachel's blog: Asparagus Pesto!

We served the pesto with baked chicken and a nice green salad. I'll leave the pesto instructions to Mike and Rachel, but here's how we did up the chicken!

First I had to skin the chicken breasts. Before:


Then I set them on little squares of aluminum foil and sprayed them down with lemon.

Then throw whatever spices you may desire on them (I chose rosemary, thyme and basil).

Now wrap your little chicken up nice and tight. I prefer to double wrap them to prevent juice leaking etc.

Throw them in the oven at 400 degrees and cook for about 35 minutes.

Next make up a nice salad using whatever veggies you have at the moment (ours included spinach, tomatoes, and green peppers). I topped my salad with a little balsamic vinegar.

Serve it all up and enjoy!

Bonus pic of Steve grating Parmesan cheese for 6 hours ( Take this advice: buy pre-shredded Parmesan cheese, it is NOT worth the effort!)

Nutrition Chicken ( 1 breast w/ no skin):

Calories: 260
Fat: 3g

Carbs: 0
Protein: 54g

Nutrition Salad(118g w/ 1/2tbsp balsamic vinegar):
: 23
Fat: 0g

Carbs: 5g

Protein: 1g

Nutrition Pesto(60g):

: 183.3
: 17.9g
Carbs: 3.1g

Protein: 4g


LinnyMay said...

Steve looks thrilled to be shredding cheese.