Herbed Pesto Chicken with Linguini
- 1/2 c cilantro
- 1/2 c parsley
- 1 tbsp fresh lemon juice
- 1 tsp olive oil
- 1 tbsp water
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 1/4 lb boneless, skinless chicken breast, four 5 oz pieces
- 3 1/2 c cooked linguini
Preheat oven to 350.
In an food processor, process all sauce ingredients until well blended.
Coat each chicken breast generously with sauce and place on a baking pan lined with foil. Bake until chicken is no longer pink in center, 20 minutes.
Serve each breast with a heaping 3/4 c linguini