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Entree
2 - 4 servings
15 minutes
10 minutes
Melissa's Corporate Chefs
4 ounces chicken breast, boneless & skinless (4 - 6 oz)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons Sun Dried Tomato Pesto
2 tablespoons low-sodium chicken broth
Preheat broiler. Pound chicken breasts to ¼ inch thickness between two sheets of plastic wrap. Season with salt and pepper.
In a blender or small food processor, combine sun-dried tomatoes and chicken broth. Process until smooth.
Coat chicken breasts with sun-dried tomato mixture and place on a broiler pan.
Place 4 to 5 inches from heat source and broil until thoroughly cooked, about 4 minutes per side.
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