Chicken with Sage & Walnut Pesto

Susie gave me a new cookbook recently. Pestos, Tapenades & Spreads. I made a batch of the Sage & Walnut Pesto. OK, OK. A double batch. I took a couple chicken breasts, dried them well with a paper towel, then spread a thin layer of the pesto on them. Into an olive-oiled pan and into a 350-degree oven for about 20 minutes. About 10 minutes into the baking I thought I could add some reconstituted Italian heirloom tomato slices. A few minutes before removing from the oven, I laid a thin slice of provolone on top and let it melt.


I served the chicken with some domathakia. Dolmas. Canned dolmas. Canned? Yes. Canned. I found them at a Greek deli & grocery in Portland and had to try them. They are delicious.

Bon appétit!