2 cups fresh basil leaves
½ lemon, juiced
2 garlic cloves, roughly chopped
½ cup parmesan cheese
1/3 cup pine nuts, lightly toasted in a dry skillet
½ cup Extra Virgin Olive Oil
Salt & Pepper, to taste
4 chicken breasts
1 Tbsp. dried Italian Seasoning
Kosher Salt & Black Pepper
3-4 Tbsp. Extra Virgin Olive Oil, divided
1 large beefsteak or heirloom tomato
8 oz. fresh mozzarella, sliced
1 cup couscous
1-1/2 cup chicken stock or water
1 tsp. salt
2-3 Tbsp. balsamic vinegar
Combine the fresh basil leaves, lemon juice, garlic cloves, parmesan cheese, toasted pine nuts and extra virgin olive oil in a blender or food processor until smooth, taste and adjust salt and pepper.
Preheat the oven to 450F.
Pat the chicken completely dry and season with Italian seasoning, salt and pepper on both sides.
Preheat a skillet to medium high heat, add a few Tbsp. of extra virgin olive oil.
Sear chicken for 3-4 minutes per side until golden brown, but not cooked through.
Slice tomatoes and fresh mozzarella to even slices, about ¼” thick.
Add a sliced tomato and mozzarella to each chicken breast and bake on the top rack for about 10 minutes until chicken is cooked through. It will vary depending upon the size of the chicken breast.
Meanwhile, in a large pot over medium heat, add a few Tbsp. of extra virgin olive oil and toast couscous, stirring with a wooden spoon for 2-3 minutes. Add chicken stock or water and salt, bring to a boil and reduce to a simmer for about 15 minutest until the liquid is absorbed, according to package directions.
Increase the temp to broil for the chicken the last 3 minutes.
When the couscous is cooked, stir in a few Tbsp. of the pesto and remove from the heat immediately.
When the cheese is bubbly, plate the couscous and chicken, top with another dollop of the fresh pesto and a drizzle of balsamic vinegar.