Monday, June 16, 2008

Pesto Cheesy Chicken

"I found this recipe on The original recipe said to roll the chicken up and secure with toothpicks, baking for 45 minutes. I found this suggested alternative and I found it to be much easier. It was very tasty. I used store-bought pesto, but you can make your own. I included my favorite pesto recipe."

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese

Preheat the oven to 400 degrees F . Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Place in a lightly greased baking dish.
Bake covered for 25 minutes in the preheated oven, until chicken is nicely browned and juices run clear. Then bake uncovered for an additonal 10 minutes

Pesto Recipe:


3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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