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Baked Chicken with Jalapeño Pesto

Aida Mollenkamp
  • 60 minutes
  • Serves

INGREDIENTS

4

Chicken breasts about 3 pounds, boneless skinless fresh

1

head Garlic

2

Green onions

2

Limes juiced and divided (about 6 teaspoons)

1 cup

Mint, fresh leaves

1

Yellow onion finely chopped (about 1 cup), medium

1

Kosher salt and freshly ground black pepper

1

olive oil plus 2 tablespoons

1

Jalapeno seeds discarded, small

1/2 cup

Pistachios, roasted salted

1/2 cup

Pecorino romano cheese plus more

1/2 cup

White wine, dry

2/3 cup

Chicken broth or water, low-sodium