Baked Pesto Chicken
Prep time
Cook time
Total time
Author: Liza A
Serves: 4 servings
Ingredients
- 1 large bunch fresh basil
- 2 cloves garlic, smashed and peeled
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan
- ½ teaspoon kosher salt, plus more for seasoning
- Freshly ground pepper to taste
- 4 boneless, skinless chicken breast halves
Instructions
- Preheat oven to 400° F. Line baking sheet with foil.
- Pluck basil leaves from stems (about 2 cups). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with salt and pepper.
- Place chicken in a shallow dish. Add pesto and mixed thoroughly until chicken is fully coated with sauce.
- Place chicken onto prepared baking sheet, making sure top of chicken is fully covered with sauce.
- Bake for 25 minutes or until chicken is no longer pink in center.
- Serve and enjoy!
Notes
Pesto sauce recipe from: Food Network
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