Title: Chicken with broccoli & walnut pesto
 Categories: Poultry
      Yield: 4 Servings
 
    1/2    Recipe Fricasseed Chicken
           - with sauce, frozen
           -  or freshly made
      2 c  Broccoli florets
    1/2 c  Low-sodium chicken broth

MMMMM---------------------------PESTO--------------------------------
      1 c  Walnut pieces
      2    Garlic cloves
      2    Anchovy fillets
      2 tb Grated Parmesan cheese
    1/4 c  Olive oil
  1 1/4 c  Tightly packed fresh basil
 
  DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces,
  broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof
  casserole or Dutch oven. Cover the casserole, place it in the oven,
  turn the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE
  PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies,
  cheese, and olive oil in a blender or food processor and process
  until blended. Add the basil leaves and puree to a coarse paste.
  Scrape the pesto into a small bowl and set aside. Place the fricassee
  sauce in a small saucepan over medium heat, and cook until it is
  thick enough to coat a wooden spoon, about 10 minutes. Pour the sauce
  over the chicken and continue to bake, uncovered, another 5 minutes.
  Remove the casserole from the oven and transfer the chicken and
  broccoli to a serving dish. Add the pesto to the sauce and mix well.
  Pour the creamy pesto over the chicken and serve immediately.