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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat the chicken breast with olive oil and season with salt and pepper. | 2. Arrange on grill and cook until cooked through. | 3. Remove chicken breast from grill and set aside to cool. | 4. When cool enough to handle, thinly slice the breasts. | 5. Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts. | 6. Mix well to combine, season to taste with salt and pepper. | 7. Serve or store covered in fridge for up to a day. | 8. For the pesto. | 9. Combine basil, garlic, pine nuts and salt in a blender or food processor. | 10. Process until pureed. | 11. Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy. | 12. Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	24	ounces	boneless skinless	1170.2671	0.0	141.8609	62.9359
extra virgin olive oil	1	tablespoon		-	-	-	-
raisin	1/3	cup	drained	166.1	43.736000000000004	1.8645	0.253
sun tomato	1/2	cup	sun-dried diced	-	-	-	-
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
basil leaf	2	cups		-	-	-	-
garlic clove	1		peeled	-	-	-	-
pine nut	3	tablespoons		227.1375	4.4145	4.6204	23.0749
sea salt	1/2	teaspoon		-	-	-	-
parmigiano reggiano cheese	2/3	cup	grated	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.