Pesto:
Toss pine nuts with
For the sun-dried tomato olio: Combine the sun-dried tomato pesto, mayonnaise, and olive oil in
Pre-Heat oven to 180 degrees Celsius.
Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
tir the chicken breast meat for about 10 minutes, until the
Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente).
In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.
Add wine, sun-dried tomatoes, pesto and mustard stir to combine.
Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.
To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.
Spread the tomato pesto on the baked pizza crust in a thin layer, leaving about 1/2\" border.
Arrange the sliced dried tomatoes over the pesto; sprinle with the mozzarella and Parmesan cheeses, and any toppings you care to add.
Bake in a preheated 500*F oven until the cheese melts and the crust is crisp, about 8-10 minutes.
reast.
Place the cheese, sun-dried tomato, and basil in the pocket
Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
Slice focaccia in half (horizontally).
Spread sun-dried tomato spread on each half.
Layer all sandwich ingredients.
Cut into wedges (you might need fancy toothpicks to hold them together!).
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
Toss rocket gently into couscous.
To Serve: place couscous on a plate top with sliced pesto chicken.
oderately low, cover and simmer for 8 minutes, whisking frequently.
425 degree F oven for 10 minutes.
Cut stem
rain and toss with the pesto to coat evenly.
Season
he sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
For
e sun-dried tomatoes are moist, dry in a 200 degree oven for
Preheat oven to 500*F.
Line a 13x9\" baking pan with foil; arrange chicken in the pan.
Combine the sun-dried tomatoes, 2 Tbsp.
of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
Spread about half (around 1/4 cup) of the pesto over the chicken.
Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
Heat the broiler.
Spread the remaining pesto over the chicken; broil 6\" from heat for 3-5 minutes, or until browned.
Combine sun-dried tomatoes and pesto and mix well.
Cook fettucine in a large pot of salted water until al dente.
Drain, reserving 1/2 cup of the cooking water.
Combine the tomato pesto with the 1/2 cup water and heat.
Add the fettucine and toss over medium heat, coating the pasta well.
Salt to taste.
Serve with the freshly grated Parmesan cheese.
br>Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into
Drizzle olive oil in medium skillet over medium heat. Add onions and saute until transparent and starting to brown, 8-10 minutes. Add garlic and stir until fragrant. Remove from heat.
Lightly toast English muffins.
Spread each halve with tomato pesto and top with onions.
Preheat broiler.
Divide goat cheese into eight portions and place one piece on each English muffin halve.
Broil for 1-2 minutes. Serve immediately.