Ingredients

1 7-ounce package purchased refrigerated pesto
1/2 cup walnuts
2 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
4 skinless chicken breast halves with bones
1 Tbsp. Olive Oil
Lemon Wedges

Method

1) Preheat oven to 425 degrees
2) Blend pesto, chopped walnuts, 2 Tbsp. lemon juice, and grated lemon peel in processor just until combined
3) Place chicken on large rimmed baking sheet
4) Coat all of the chicken breasts with pesto mixture
5) Drizzle with oil
6) Bake chicken until cooked through, about 30 minutes
7) Garnish with lemon wedges (serves 4)
8) Serve to greedy children