Almond-Crusted Chicken with Homemade Pesto Pasta

• Meat

  • 4 Chicken breasts

• Produce

  • 2 cups Basil, fresh
  • 1 1/2 cups Cherry tomatoes
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Condiments

  • 9 tbsp Pesto you just made

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 tbsp Flour
  • 2 Pepper
  • 1 1/2 tsp Salt
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 1/4 cup Diamond almond, Whole Natural Blue

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Parmesan
  • 1 cup Pepper jack cheese

Found on thefoodcharlatan.com

Ingredients

• 1 cup Whole Natural Blue Diamond Almonds
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• pepper to taste
• 2 cups fresh basil
• 2 cloves garlic
• 1/4 cup Whole Natural Blue Diamond Almonds
• 1/2 cup Parmesan, shredded
• 1/2 cup olive oil
• salt to taste (remember how salty parmesan is; taste first)
• 1 egg
• 1 tablespoon of the pesto you just made
• 4 chicken breasts
• salt and pepper
• 1 tablespoon flour
• 1 pound spaghetti
• 1/2 cup of the pesto you just made
• 1/4 cup (half stick) butter
• 1 teaspoon salt
• pepper to taste
• 1/2 or 1 cup Pepper Jack cheese, shredded
• 1 and 1/2 cups cherry tomatoes
• 1/2 cup Pepper Jack cheese, shredded (to top)

Directions

• Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Preheat oven to 375 degrees F.
• Start by making the almond crust for the chicken. In a food processor, combine 1 cup almonds, 1/2 teaspoon salt, garlic powder, and pepper to taste. Pulse until the almonds are ground fine (see photo). Remove the nut mixture to a plate and set aside.
• Make the pesto: In the same food processor (dont bother washing), combine basil, garlic, almonds, and parmesan. Pulse until it makes a paste, then slowly add the oil in WHILE the food processor is running, so that the oil emulsifies. Salt to taste.
• Add 1 tablespoon of the pesto to a shallow bowl or plate. Add an egg and beat together with a fork.
• Prep the chicken: Pat chicken dry with paper towels and lay them out on a plate or work surface. Sprinkle both sides with salt and pepper. Sprinkle both sides with 1 tablespoon flour.
• Add 1 chicken breast to the egg-pesto mixture and turn to coat. Lift it out, letting the excess egg drip off, then roll the chicken in the nut mixture. Place the chicken on the baking sheet.
• Repeat with the remaining chicken.
• Bake the chicken in the oven at 375 for about 25-30 minutes, or until a thermometer reads 160 degrees F. (The nut crust will not change color much, fyi.)
• Meanwhile, make the pasta. Cook spaghetti according to package directions. Drain well and return to pot.
• While the pasta is still hot, add 1/2 pesto, butter, 1 teaspoon salt, pepper, and Pepper Jack cheese. Add cherry tomatoes and stir.
• Transfer the pasta to a casserole dish. Top with cooked chicken. Sprinkle with 1/2 cup Pepper Jack.
• Broil on the top rack for 2-4 minutes. Do NOT walk away! How sad would it be to burn your dinner after all that. Watch it! Dont leave! Set a timer! Take it out when the cheese is brown and bubbly.
• Serve with leftover pesto.

Nutrition