Basil Pesto Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry, then pound to even 1/2" thickness, if desired. Transfer to a medium bowl and toss to coat with 1 tablespoon pesto and a pinch of salt and pepper. Set aside to marinate until step 4.

Step 2

Finely chop garlic. Melt 1 tbs butter in a medium skillet over medium-high. Add rice and cook, stirring, until toasted, 2-3 minutes. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds.

Step 3

To skillet with rice, add 1/2 cup of broth and vinegar. Cook, stirring occasionally, until liquid is absorbed, 1-2 minutes. Continue adding 1/2 of remaining broth at a time, stirring after each addition, until liquid is nearly absorbed 20-22 minutes total. Rice should be al dente and suspended in a thick sauce.

Step 4

Heat 1 tablespoon oil in a second skillet over medium high. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a cutting board to rest for 5 minutes. Slice if desired.

Step 5

Stir peas into risotto and cook until tender, about 2 minutes. Stir in all but 1 tablespoon of the remaining pesto and 2 tablespoons butter. Season to taste with salt and pepper. Thin remaining pesto by stirring in 1 tsp of water at a time until it drizzles from a spoon.