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This was good, but I did have to change a few things to help it better suit our tastes. I added about 2 or more Tablespoons of lemon juice to the pesto mix, as well as some salt, and a little sugar. I also added more seasoning to the chicken, including garlic, lemon pepper, and thyme. Then I served it over some linguine and I wish I would have saved some of the pasta water to thin the pesto for that purpose since it is a rather thick pesto and made the noodles a bit on the dry side. I did add a bit of water but not much since I didn't think to keep the pasta water. It is a good flavor blend, but it just lacks a bit of oomph! I do like that it doesn't call for any parmesan or other forms of dairy since we are a dairy free house. At the table I found I actually wanted even more lemon so squeezed more fresh lemon juice onto my own.

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CulinaryExplorer March 13, 2009

I found this recipe in a little BH&G cookbook I found at the grocery store. I just love the lemon-y flavor of the nuts & lemon over chicken. Tonight, I made it with grilled asparagus also and snapped the photo. Enjoy!

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LaLa Crane March 05, 2007

This was tastey! I used boneless skinless chicken breat and put the pesto on both sides. We sliced it on top of linguini tossed with garlic olive oil, tomatoes and parsley.

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georgi May 09, 2005
Chicken with Lemon Thyme Pesto