Chicken with broccoli & walnut pesto
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken with broccoli & walnut pesto
  Chicken    Broccoli    Pesto    Poultry    Walnuts  
Last updated 6/12/2012 12:49:54 AM. Recipe ID 11370. Report a problem with this recipe.
[an error occurred while processing this directive]

      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

      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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 11370 (Apr 03, 2005)

[an error occurred while processing this directive]