Baked Pesto Chicken

Nothing says summer like an awesome pesto dish.  Thankfully our herb garden is always overflowing with basil.  As summer winds down I'll make batches of pesto and freeze it in ice cube trays to enjoy throughout the winter.  To me a basil plant is hands down the easiest, cheapest and best investment if it's the only herb someone grows.  When I realized my last winter batch of pesto was coming to an end, I found a great 'pin' that was really easy to make and flavorful.  I decided to pair the dish with a side of couscous since there were a lot of pesto juices leftover.

Pinterest Inspiration:

http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html

My Results:

4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade but you can use purchased pesto)
2 oz. (1/2 cup) grated mozzarella cheese

1. Preheat oven to 375F.

2. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

 

3. Spray a 9" x 12" baking dish with non-stick spray

4. Spread 1/4 cup basil pesto over the bottom of the dish. 

5. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

6. Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely cooked through. 

 7. Remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.

 

8. Place dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

9. Serve hot with a side of rice or couscous.

Nothing says summer like an awesome pesto dish.  Thankfully our herb garden is always overflowing with basil.  As summer winds down I'll make batches of pesto and freeze it in ice cube trays to enjoy throughout the winter.  To me a basil plant is hands down the easiest, cheapest and best investment if it's the only herb someone grows.  When I realized my last winter batch of pesto was coming to an end, I found a great 'pin' that was really easy to make and flavorful.  I decided to pair the dish with a side of couscous since there were a lot of pesto juices leftover.

Pinterest Inspiration:

http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html

My Results:

4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade but you can use purchased pesto)
2 oz. (1/2 cup) grated mozzarella cheese

1. Preheat oven to 375F.

2. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

 

3. Spray a 9" x 12" baking dish with non-stick spray

4. Spread 1/4 cup basil pesto over the bottom of the dish. 

5. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

6. Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely cooked through. 

 7. Remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.

 

8. Place dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

9. Serve hot with a side of rice or couscous.