Easy Cheesy Pesto Chicken in Homemade Pesto Sauce

Basil, walnuts, olive oil, garlic; paired with buttercup squash- a perfect paleo/keto dinner! Basil helps ease in stress, garlic is antiviral, pinot is rich in zinc to enhance immunity plus stimulates the libido, walnuts is rich in omega 3, helps in lower pressure and diabetes and butternut squash promotes healthy skin and hair. Cooked all this in one pot for 45 minutes. Awesome!

Ingredients:

For 2 servings

• 1 large chicken breast, 0.7 pounds, slice in half to keep it in thin layers
• salt pepper, to taste
• 4 tablespoons basil pesto
• 1 roma tomato, sliced
• 1/2-1 cup mozzarella cheese
• 2 cups squash, or 1/4 of a whole.
• 1/4 cup water (for VM7900 or VF7700) or 2 cups water in VM7800 model

Directions:

1. In your Vitaclay pot, add 1/4 cup water (for VM7900 or VF7700) or 2 cups water (VM7800 model). Add squash on the bottom of the clay pot.
2. Place sliced chicken breast on top of the squash. Season chicken with salt and pepper, to taste.
3. Spread pesto on top of chicken breast. Layer tomatoes on top of the chicken.
4. Set on Stew or Fast to cook for 30 minutes to 1 hour.
5. In the last 10 minutes of cooking, top with mozzarella cheese and let it to cook until cheese is melted and chicken is cooked through. Enjoy!

To make Pesto Sauce

Ingredients:

• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts or walnuts
• 2 large cloves garlic
• ½ cup extra-virgin olive oil • ½ cup freshly grated parmesan cheese

Directions:

1. Combine basil leaves, pine nuts or walnuts, and garlic in a food processor and process until very finely minced.
2. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.