Pesto Chicken Sliders

Serves: 8 Servings

Items Needed:

Food processor, rubber spatula, grill or griddle

Ingredients

• 1 pound chicken breast, flattened and cut in half (or plant-based protein like tofu)
• 2 cups fresh basil leaves, packed (can substitute half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 1/2 cup olive oil
• 1/3 cup pine nuts (can substitute walnuts)
• 3 cloves garlic, minced
• 1/4 teaspoon salt, or more to taste
• 1/8 teaspoon freshly ground black pepper, or more to taste
• 1 8-pack slider buns

Directions

1. In a food processor, pulse the basil and pine nuts. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady, small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor. Add salt and freshly ground black pepper to taste.
2. Add half of the pesto to the prepared chicken to marinate. 
3. Heat grill or griddle to medium-high heat. 
4. Cook chicken breast on both sides for about 3 minutes. 
5. Top with a drizzle of extra pesto. Place on a bun and serve. 

Nutrition Information (1 Slider)

Calories: 375

Total Fat: 25g

Sodium: 399mg

Total Carbohydrate: 17g

Dietary Fiber: 0.4g

Protein: 22g