Monday, February 27, 2012

Chicken Pesto

The chicken pesto recipe received 2 thumbs up from everyone in my family this evening.  Since everyone liked it so much, here's the recipe:

Chicken Pesto
(adapted from

1 8oz. jar traditional basil pesto sauce
4 chicken breast halves
seasoned toasted breadcrumbs (I seasoned mine w/ a little grated Parmesan cheese, salt & pepper)
4 slices Monterey Jack cheese
black pepper to taste

Line a 9x12" baking dish with aluminum foil, shinny side up.  Evenly spread 2-3 Tbsp. pesto on foil.  Moisten chicken with water, shaking off excess, and dredge in seasoned breadcrumbs, coating evenly.  Place in baking dish.  Spread remaining pesto over chicken, season with pepper, if desired.  Bake uncovered at 350 degrees for 30-40 minutes, or until juices run clear.  Top each breast half with cheese, return to oven to until melted.  Serve with seasoned pasta or garlic mashed potatoes.
Serves 4 (recipe doubles well)

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