Chicken + Pesto + Asparagus + Miso Butter = Quick and easy weeknight dinner. Pesto is my one of my favorite toppings because it takes 5 minutes to make and goes with EVERYTHING, except maybe chocolate cake.
- 4 large chicken breasts, boneless/skinless OR bone-in/skin on
- Salt and Pepper
- 2 cups fresh basil (or parsley, or cilantro) -- no need to remove the stems
- 1 cup Parmesan cheese
- 1/4 cup toasted pine nuts (you can also use walnuts or almonds--- be sure to toast for maximum nut flavor!
- 2-4 cloves of garlic --- depending on how garlicky you like it
- Olive Oil
Preheat oven to 375 degrees F.
On a large sheet pan, lay out the chicken breasts and season with salt and pepper. Bake until chicken is cooked, 30 minutes for boneless/skinless and about 45 minutes for bone-in/skin on chicken. The chicken is done when you cut into it and the juices run clear.
While the chicken is cooking, make the pesto. In a food processor, put the basil (or parsley or cilantro), Parmesan, nuts and garlic. Pulse a few times until the mixture is crumbly. With the food processor running, add the olive oil slowly through the feed tube until the pesto becomes creamy and smooth. I usually use about ¼ - ½ cup of olive oil. Season to taste with salt and pepper.
When the chicken is done, serve each piece with a large spoonful of pesto on top.