Walnut-Crusted Chicken with Basil Pesto Cream and Green Beans
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pans
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Coarsely chop walnuts.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 5-7 minutes on one side.
Flip chicken, and top evenly with Parmesan and walnuts. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, cook vegetables.
Cook The Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans to hot pan and stir occasionally until tender, 5-7 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes
Add onions and seasoned salt and stir occasionally until onions soften 2-3 minutes.
Make The Sauce
Return pan used to cook chicken to medium heat. Add pesto, cream cheese, and ¼ cup water to hot pan.Stir to combine. Bring to a simmer.
Once simmering, remove from burner.
Finish The Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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