Ligurian Memories Pesto Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh basil leaves, packed
• 1/2 cup pine nuts, toasted
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, peeled
• 2/3 cup extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp avocado oil, for searing
• 1–2 tsp Salted Perfection Lemoncello Garnishing Salt, for finishing

Instructions

1. Start by making that vibrant pesto. I remember the sound of the mortar and pestle in Italy, but we'll use the food processor today to save your arms. Pulse the basil, toasted pine nuts, Parmesan, and garlic until they are coarsely chopped.
2. With the motor running, slowly drizzle in the olive oil and lemon juice until the sauce is smooth but still has some of that beautiful texture. Set it aside and let those flavors mingle.
3. Pat the chicken breasts dry with paper towels. This is the secret to a beautiful golden crust.
4. Heat the avocado oil in a large skillet over medium-high heat. You want that pan nice and hot so the chicken gets that beautiful crust, like a summer tan on the Jersey Shore.
5. Carefully place the chicken in the pan. Sear for about 6 to 7 minutes on one side until deeply golden, then flip and continue cooking for another 5 to 6 minutes until the internal temperature hits 165°F.
6. Remove the skillet from the heat. Generously spoon that fresh basil pesto over each chicken breast while they are still in the warm pan so the sauce just barely warms through without losing its bright green color.
7. Transfer to warm plates and sprinkle the Salted Perfection Lemoncello Garnishing Salt over the top to wake up all those herbal notes. DUNZO!