| 4 Tbsp. pesto sauce, (use commercial preparation or possibly make from the following) |
2 teaspoons |
n/a
|
|
| 2 x chicken breasts, skin removed |
1/3 chicken breasts |
$3.49 per pound
|
$0.45 |
| 1 lrg sprig fresh thyme |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 1 pch salt |
1/6 pinch |
$2.91 per 16 ounces
|
$0.00 |
| 100 ml dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.20 |
| 250 ml cream |
2 tablespoons |
$3.29 per quart
|
$0.14 |
| 2 Tbsp. finely minced parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 75 gm pine nuts, toasted |
12 1/2 g |
$6.59 per 2 1/4 ounces
|
$1.29 |
| 120 gm or possibly 1 bunch basil, leaves picked and washed |
20 g |
$2.59 per cup
|
$2.16 |
| 3 x cloves garlic, peeled |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 75 gm pine nuts |
12 1/2 g |
$6.59 per 2 1/4 ounces
|
$1.29 |
| 100 gm freshly grated parmesan cheese |
16 2/3 g |
$5.49 per 6 ounces
|
$0.54 |
| 250 ml extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.53 |
| Total per Serving |
$6.65 |
| Total Recipe |
$39.91 |
Suggestions?