Do you ever find yourself using a certain ingredient over and over again in a pretty short time frame? I definitely do that. Sometimes I really get a craving and have to give in to it, sometimes I buy a large amount of something and don't want it to go to waste. Other times, I just keep finding great recipes that happen to call for the same thing. I'm sure you've already noticed, but this has happened with artichokes of late. I did chicken with artichokes in white sine sauce, artichoke crostini, and the outstanding (if M and I do say so ourselves) Israeli couscous with roasted asparagus, artichokes, and spinach. Now this. I hope you're not tired of artichokes yet because I think you'll really like it. It's light, fresh, packed with flavor, and comes together in a pinch. I think I'm working up quite an artichoke recipe rotation :-)
Chicken with Artichoke-Sun Dried Tomato Pesto
adapted from Scott Uehlein, Canyon Ranch Nourish
1 TBSP extra-virgin olive oil
sea salt and fresh black pepper, to taste4 (4-oz.) chicken breast halves or cutlets
1/2 c. water-packed canned artichoke hearts
3 garlic cloves
1/4 c. oil-packed sun-dried tomatoes
1/4 c. red onion, roughly chopped
1/2 c. freshly grated Parmesan
1 tsp. fresh oregano, minced, plus extra leaves for garnish
1 TBSP fresh lime juice
1. Heat oil in a large sauté pan over medium heat. Salt and pepper chicken, then cook 3-5 minutes per side.
2. Meanwhile, place artichokes, garlic, tomatoes, onion, Parmesan, oregano, and lime juice in a food processor. Pulse until all ingredients are uniformly chopped. Salt and pepper, to taste, and process until combined.
3. Place chicken on four plates or one large serving platter. Spoon pesto over top and garnish with additional oregano leave. Serve immediately.