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Baked Pesto Chicken

Tuesday, March 15, 2016



I don't know about you, but the time change has thrown me for a loop. I have zero motivation to think about making dinner when it is still light outside at 7pm. Tonight I thought very seriously about chick fil a. But I had chicken thawed and I needed something to make that was quick and easy. So I went for an old favorite. Baked Pesto Chicken.
Surprisingly, this pesto chicken is one of my kids' favorite meals! I think it has to do with the melted cheese and chicken. The pesto makes the dish, and the kids do not complain. And with three ingredients, it is affordable and quick to get to the table.
Now if I can just get used to longer days, with the kids lingering outside until the last hint of daylight...

* For weeknight meals, I used traditional basil /pine nut pesto and provolone cheese.  But if you want something a bit more fancy, try pecan kale pesto and gorgonzola cheese or sun dried tomato pesto and fresh mozzarella cheese. 

Pesto Chicken
4 boneless , skinless chicken breasts
4T pesto
4 slices provolone cheese

Preheat oven to 375 degrees. Place chicken breasts in a oven proof casserole dish. Spread  1T of the pesto evenly over each piece of  chicken.  Place the cheese slices on top of the pesto.Cover and bake for 45-50 minutes or until the chicken is cooked and the cheese is melted.if you want the cheese browned a bit, uncover the chicken for the last 5 minutes or so until is is a light golden brown.

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