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BAKED CHICKEN WITH SUNDRIED TOMATO PESTO
1 whole chicken, cut into 8 pieces, skin removed
1/2 cup sun-dried tomatoes plus 2 tablespoons oil from 8-ounce
jar sun-dried tomatoes in oil
1/2 cup packed fresh basil leaves
2 1/2 tablespoons grated Parmesan cheese
1 clove garlic
Black pepper to taste
Heat oven to 500 degrees. Line 13-by-9-by-2-inch baking pan with foil. Arrange chicken pieces in pan. Add sun-dried tomatoes, 2 tablespoons oil from tomatoes, basil, Parmesan cheese, garlic and pepper to food processor or blender. Whirl until smooth. Spread about half (about 1/4 cup) of pesto over chicken. Bake in 500 degree oven for 15 minutes. Remove from oven. Heat broiler. Spread remaining pesto over chicken. Broil 6 inches from heat for 3 to 5 minutes or until browned. Yield: 4 servings.
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