Time 25m Number Of Ingredients 12 Steps:
Season chicken with salt and pepper, and rub chicken with the basil pesto. Heat olive oil in a large nonstick skillet. Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside. Remove chicken from skillet. Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil. Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften Add the prepared sauce to the skillet and bring to a boil. Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through. Remove from heat. Garnish with cheese and basil ribbons. Serve with pasta, rice, and/or salad.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear. Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm. Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.
Time 40m Yield 2 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.
