Thursday, March 25, 2010
Artichoke Pesto Stuffed Chicken breasts with Broccoli $6.94
1 teaspoon salt
1 teaspoon minced garlic (1 clove)
1/4 cup parm cheese (.40)
1/4 cup olive oil(.40)
In food processor, mash the drained artichoke hearts with a fork so they all fit... add salt if desired, along with the garlic and parm cheese. Pulse the food processor quickly and drizzle olive oil into the food processor as it pulses - pulse just enough to mix - no more or it might mush. YEAH!
Now, Artichoke Pesto Stuffed Chicken Breast
4 4-5 ounce chicken breasts $4.25
1/3 batch of Artichoke Pesto $1.20
Fresh Ground Black Pepper
2 Tbsp Olive Oil .30
1 lb brocolli or other veggie $1.19
Preheat oven to 400 degrees. In an oven proof frying pan, heat the olive oil over medium heat to hot, but, of course, not smoking. Place the chicken in the hot oil, saute for about 3 minutes, flip, and heat for another three minutes. Remove from stovetop and put in oven for 15 to 20 minutes until cooked thoroughly.
Serve with copious amounts of freshly steamed brocolli! mmm! Brown Rice will work well too if you're looking for some carbs.