Another pesto recipe. This one was pretty good. Not sure I’d make it again. I think mostly because this recipe really should be eaten with rice. There is a lot of liquid once it’s done, which I bet would taste great spooned over some. Problem is rice is definitely on the “do not eat” list.
Baked Pesto Chicken
Recipe adapted from Kalyn’s Kitchen
2 boneless, skinless chicken breasts
Salt and black pepper to season
1/2 cup basil pesto
1/2 cup grated mozzarella cheese
Pre-heat oven to 375 degrees. Then I sliced two chicken breasts in half to make 4 thinner slices. Kalyn cut hers in strips, but I liked the idea of bigger pieces to fill up my baking dish. I spread about 1/4 cup of the pesto on the bottom of the dish, then placed the pieces of chicken on top. Then seasoned the chicken with salt and pepper.
I covered the chicken with the remaining 1/4 cup of pesto. In case you’re curious, I used the same pesto from my baked salmon. Still not a fan of it.
Cover your baking dish. Mine happens to have a cover but you can also use aluminium foil. Place the dish in the oven and cook for about 25-30 minutes. I unfortunately can’t remember my exact time. I think it was around 25 minutes.
Take your dish out of the oven and cover the chicken with your mozzarella cheese. Place back in the oven, without the cover. Cook for another 10 minutes to melt the cheese. (Alternatively, you can cook it for 5 minutes in the oven and then 5 minutes in the broiler. This is what Kalyn did in her original recipe and I definitely think it would improve the dish. I don’t have a broiler, so I just did the 10 minutes in the oven).
You can see from the picture the pesto-cheesy juice goodness. I spooned some on top of my chicken when I ate it, but like I said it would be much better with rice.