Dinner just got a whole lot easier.
Pesto Baked Chicken Breasts
Just a few ingredients, a half hour in the oven, and dinner is ready. It doesn't get any simpler. The oven takes longer to preheat than it takes to prep the chicken.
- 2 skinless boneless chicken breasts (about a pound)
- salt and pepper to taste
- 1/2 tsp. Italian seasoning
- 4 tbsp. sun dried tomato pesto or basil pesto
- 1 or 2 roma tomatoes 6 slices
- 1/2 cup shred mozzarella cheese
Preheat oven to 350°F. Prepare a baking sheet with foil and cooking spray. Salt and pepper the chicken breasts and place them on the baking sheet. Then sprinkle them with the Italian seasoning. (Tip: If you prefer the breasts to be a more uniform thickness you can beat them down with a rolling pin between waxed paper before seasoning them)
Spread 2 tbsp. of pesto sauce evenly over each chicken breast. When I prepared these, I used the basil pesto on one and the sun dried on the other.
Cover the pesto laden chicken breasts with the mozzarella cheese and then with the tomato slices. Bake for 30 minutes or until juices run clear and then finish them under the broiler for about 2 minutes. Serve with salad and enjoy.
If you prefer a milder taste as I do, then I would suggest using the sun dried tomato pesto rather than the basil pesto sauce.
Did you know: Pesto is a sauce originating in Genoa, which is located in the northern region of Italy. ... The name Pesto originates from the Genoese word pestâ, which means to pound or to crush. This refers to the way in which the authentic sauce is prepared, with a mortar and pestle.