Monday, September 12, 2011

Baked Chicken Pesto

Do you want (or NEED!!) something simple, easy, & yummy to make for dinner??  Look no further!:)

When the kid's start school it seems we are going every which way & have about 1/2 hour window to sit down and eat dinner together.  (Unless we want to eat dinner at 9:00 every night!!:))  So, this is one of those "slop everything into a baking dish and throw it into the oven" meals...exactly what I need right now!!  You can also just slop it all together in the morning and then put it in the frige until you're ready to cook it!  Serve it with a nice green salad & some melon (or other fruit) and you've got yourself a kickin' dinner!  Enjoy!

Baked Chicken Pesto
4 boneless, skinless chicken breasts
salt & pepper for seasoning chicken
1 jar basil pesto (or you can make some from THIS one!)
1/2 cup (or a little more:)) grated mozzarella cheese

Preheat oven to 375 degrees.  Take chicken breasts and cut each one into 2 or 3 strips of chicken (depending on the size of the breast). 

Spray a 9 x 13 pan with cooking spray and spread half of the bottle of pesto onto the bottom of the pan.  Lay the chicken strips on top and then spread the rest of the pesto over top the chicken.

Cover with tinfoil and bake for 25-30 minutes.  Remove from the oven and take off the foil.  Turn the oven on to broil.  Sprinkle the mozzarella over the chicken and place back in the oven without the foil.  Broil for 5 minutes or so until the cheese has started to brown.  You need to watch it carefully because it can burn quickly!

There is a lot of "juice" at the bottom of the pan so you could serve it over rice with your chicken if you'd like as well, or just spoon the juices over top you chicken! 


Kim Church said...

This was very good. I stirred the left over juice into some pasta.

Jana said...

So glad you liked's one of our new favorite dinners!! And I love the idea of serving the leftover juice with pasta...yummy!!

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