Monday, November 30, 2009

Lemon Pesto Chicken

Super easy recipe. Here's what the original recipe calls for:

1 T. oil
2 boneless, skinless chicken breasts, cut into chunks
1 clove garlic, minced
1 1/4 cup uncooked rice
2 cans chicken broth
1 T. lemon peel
1/2 T. pesto
1/2 t. pepper
1/4 cup parmesan cheese

In a large skillet, saute chicken and garlic in oil. Stir in rice, broth, lemon, pesto & pepper. Cover and simmer 20-25 minutes, or liquid is absorbed and the rice is cooked. Sprinkle with parmesan cheese just before serving.

K, now my variations:
I never have chicken broth, so I used water and bouillon cubes and made my own. I also never use a real lemon, I use lemon juice instead (still about a tablespoon, maybe a little more, depends on how lemon-y you want it). I also never use pesto, I just sprinkle some Italian Seasoning over the whole thing instead. I usually use real garlic, but I discovered I didn't have any this time, so I used garlic salt. This is really easy to make and it makes a TON. Cory and I both had generous helpings, and we've got enough leftovers for at least 3 more servings.