SUN-DRIED TOMATO PESTO CHICKEN WITH PEACH SALSA
Deb Durocher
This is a great recipe for Entertaining a large crowd.
ingredients
- 1/4 cup dry-packed sun-dried tomatoes
- 1 cup loosely packed fresh basil
- 1/2 cup olive oil
- 1 clove garlic
- Half a jalapeno pepper
- 1/4 tsp. salt
- 6 boneless chicken breasts
- Peach salsa:
- 3 peaches, pitted and diced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh coriander
- 1 tbsp. lime juice
- 1 tbsp. liquid honey
- 1 tsp. rice vinegar
- 1/4 tsp. each salt and pepper
directions
- 1
In bowl, cover tomatoes with boiling water; soak for 10 mins. or until soft.
- 2
Drain and transfer to blender.
- 3
Add basil, oil, jalapeno and salt; puree
- 4
Scrape into large bowl, add chicken, turning to coat
- 5
Cover and refrigerate for 2-12 hours
- 6
Peach salsa:
- 7
Combine all ingredients and serve with chicken.
Source: Canadian Living Magazine
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