by Andrea Buckley
Serves 4
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
4 chicken breasts
Cooked rice
1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
5. Place thawed chicken breasts on parchment lined baking sheet (parchment makes cleanup a snap). Pour sauce over the top of uncooked chicken breasts (thawed).
6. Cook at 350F for 45-50 minutes, until chicken is cooked through.
7. Serve with rice.
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