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| Chicken in Herb Pesto Broth |
| Chicken breasts are surrounded by a delicious garlic-herb broth, laced with veggies. This dish is not really a soup; there's enough broth to line a deep plate, or a shallow bowl. Pesto 2 medium garlic cloves, chopped 1/2 cup chopped fresh Italian parsley 1/2 cup chopped fresh chives 1/4 cup chopped fresh thyme 1/4 cup extra virgin olive oil 2 teaspoons lemon juice 1/2 teaspoon coarse salt Chicken & Vegetables 1 Tablespoon extra virgin olive oil 6 boneless skinless chicken breast halves 2 cups chicken broth 1/2 cup diced parsnip 1 cup fresh [or frozen] corn 1/2 cup fresh [or frozen] peas Method In a blender, combine all of the pesto ingredients; blend until smooth. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until brown, turning once. Reduce heat to medium-low; cover and continue cooking 6 to 9 minutes or until juices run clear. Remove chicken and slice on the diagonal into 1/2 -inch strips. Meanwhile, bring broth to a boil in medium saucepan, over medium-high heat. Add parsnip; cook 2 minutes. Add corn and peas; cook an additional 2 minutes or until vegetables are crisp-tender. Whisk in pesto. To serve, ladle generous 1/3 cup broth and vegetables into each plate or bowl. Top with sliced chicken |