Basil Pesto Chicken with Barley
Barley and basil pesto (a blend of basil, garlic, pine nuts, and olive oil) make this an aromatic, flavorful, and hearty Italian dish.
1 tablespoon olive oil
4 to 6 (24 ounces) Gold'n Plump® Bone-In Chicken Thighs
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup purchased basil pesto, divided
2 3/4 cups water
1 1/2 cups quick-cooking barley
1/4 cup shredded Parmesan cheese
Heat oil in large sauté pan over medium heat. Add chicken; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken for 12 to 14 minutes on each side or until lightly browned and thoroughly cooked. Spread chicken with 2 tablespoons of pesto.
Use tongs to transfer chicken to plate; cover to keep warm.
Remove all but 1 tablespoon of drippings from pan.
Increase heat to high; add water and bring to a boil. Stir in barley. Reduce heat to low; cover and cook for 10 to 12 minutes or until barley is tender. Remove from heat; let stand for about 5 minutes or until water is absorbed.
Stir remaining 2 tablespoons pesto, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into barley.
To serve, spoon barley onto individual plates and top with chicken. Sprinkle each serving with 1 tablespoon Parmesan.
Basil pesto is available in tubes and jars in most supermarkets.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories630
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Calories from Fat53%
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Total Fat38g
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Saturated Fat10g
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Total Carbohydrate42g
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Protein31g
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Cholesterol143mg
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Dietary Fiber6g
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Sodium566mg
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- DAILY VALUE
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Vitamin A3%
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Calcium11%
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Iron6%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat3.5
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Med-Fat Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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