Pan-Fried Chicken With Red Pepper Pesto - cooking recipe

Ingredients

2 (8 ounce) jars roasted red peppers, drained well
2 tablespoons toasted pine nuts
2 tablespoons freshly grated parmesan cheese
1 tablespoon garlic-flavored olive oil
4 boneless skinless chicken breasts

Preparation

In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
Transfer to serving plate and top chicken with pesto.