Genoa, Italy is best known for their pesto. If your going to make this dish I recommend that you use only the finest pesto. You can find it at your local grocery store or online at Amazon or Walmart (see below). This recipe is 78% fat, 17% protein and 5% carbs.
If you have the opportunity to buy organic grass-fed chicken..you’ll find that it tastes better and your benefiting with more omega-3 fatty acids and vitamins A. Serves 4 Total Time 50 minutes
4 large skin-on chicken thighs
Salt and pepper, to taste (forgot on pic)
2 tablespoons butter
2 teaspoons minced garlic
3/4 cup chicken broth
2 teaspoons Genoa pesto, divided
8 oz green beans, trimmed and halved
1 pint cherry tomatoes
Garnish: shaved Parmesan cheese and basil leaves
Preheat oven to 400F. Salt and pepper both sides of the thighs. In a large oven-proof skillet with lid over med/high heat add 1 tablespoon butter then brown thighs on both sides, 6 minutes each. Remove and set aside.
In the same skillet add the remaining tablespoon of butter and sauté the garlic until translucent, about 2 minutes. Whisk in the chicken broth and bring to boil. Reduce heat and add the chicken back in and top with the teaspoon of pesto; add the green beans and tomatoes. Turn off stove top. Cover skillet and place in preheated oven for 30 minutes or until chicken has reached an internal temperature of 160F.
Remove from oven top each thigh with the remaining teaspoon of pesto, then top with shredded Parmesan cheese and basil leaves to garnish. Yum Yum!
Try this pesto brand: