Pesto Chicken

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I tried this recipe last night, and I thought I would share it since it is also a good low-heat cooking method recipe. Cooking at a high temperature may be quick and create aromas that we all savor, but our food is not designed to be cooked at a high temperature. Not to mention causing loss of some nutrients, high temperature cooking releases substances that can cause all kinds of disease. I already mentioned many times that foods that are cooked at a high temperature can produce a high level of AGEs ( advanced glycation end products) that cause more tissue damage and inflammation than foods cooked at a lower temperature. Recent research also has discovered that when certain foods are cooked at a high temperature a potentially toxic substance called acrylamide, which can cause nerve-damage or cancer, may be excessively formed .

How you prepare food is as important as what you eat. Try to prepare your food by steaming, boiling, or cooking with the lid on. You will find that it still tastes as delicious as when you cook it in the oven.

Pesto Chicken (serving for 2)

5-6 pieces pasture raised organic chicken tenderloin
1 teaspoon garlic powder
1 teaspoon pink salt
1 teaspoon pepper
5-6 tablespoons pesto sauce (recipe follows)
1-2 tomatoes
1 -2 cups mozzarella cheese
basil leaves for garnish

Simple Pesto Sauce

1 cup packed fresh basil leaves
1 clove garlic 
3 tablespoons pine nuts
1/4 cup olive oil 
pink salt and pepper to taste
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Combine basil leaves, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until well incorperated. Add salt and pepper to taste.

I usually add parmesan cheese but I skipped.

 

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In a pan, lay out the chicken and season with garlic powder, salt and pepper. Spread pesto sauce on top of them.

 

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Put sliced tomatoes on top.

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And then cheese.

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Cover the lid and cook at the medium-low heat for about 10 minutes or till meat is cooked. Leave it for 2-3 minutes to let the cheese get hardened a little bit, otherwise the cheese will slide down as you transfer to the dish.

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Serve pesto chicken on some spring mix and garnish with basil leaves.

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