Pesto Chicken
Ingredients
For Marination
- 2 Chicken Breasts (750 gm)
- 1/2 Cup Yogurt (hanged so that extra moisture is strained)
- 1/2 Cup Cream
- 1 Tablespoon Vinegar
- 1/2 Cup Cheddar Cheese (100 gm appx)
- 2 Tablespoon Corn Flour
- 1 Tablespoon Meat tenderizer
- 1 teaspoon Black Pepper
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Green Chili Paste
For Pesto Sauce
- 1/2 Cup Oil
- 1/2 Cup Cashews or Pine nuts Crushed
- 2-3 Cloves garlic Crushed
- 1 Cup Fresh Basil Leaves
- 2 Green Chilies
- 2 Tablespoon Parmesan cheese
- Mint Leaves few
- 1 teaspoon Black Pepper
Servings: People
Instructions
- Apply meat tenderizer, lemon juice and black pepper to Chicken breast slices. If your tenderizer is seasoned then don't add salt. If using pappaya then add 1/2 teaspoon salt.
- Marinate for 2-3 hours
- Add 1 Tablespoon vinegar to cream and keep it for 2-3 Hours
- Hang yogurt for 2-3 hours so that its well stained
- When Chicken is marinated and yogurt and cream is also done, mix well yogurt, cream and cheese with corn flour
- Mix it with chicken
- Spread in greased dish, and sprinkle ground cashew nuts over.
- Bake for 15 minutes at high heat 220 degrees on middle rack
For Pesto Sauce
- Blend all the ingredients mentioned in "For Pesto Sauce" section in a blender or you can crush them in hand crusher
- Although Fresh Basil leaves are main feature of this sauce, however you can try with some cilantro or parsley with some mint leaves and dry basil
- When the chicken is done take it out of oven and spread the Pesto sauce all over and bake it for another 5 minutes
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