Ingredients
1 tablespoon balsamic vinegar1 teaspoon olive oil1 teaspoon dried oregano1/2 teaspoon minced garlic1/4 teaspoon salt2 boneless skinless chicken breast halves (6 ounces each) PESTO:1/4 cup loosely packed basil leaves1/4 cup packed fresh parsley leaves1/4 teaspoon salt1/4 cup canned coconut milk
Preparation
Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes.
Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.
