"Food is our common ground, a universal experience." - James Beard

Sunday, July 3, 2011

Pesto Chicken

I found a simple recipe on-line a few weeks ago for baked pesto chicken and decided I had to try it.  I changed around some of the ingredients to get a slightly different flavor.  It is super easy and is ready really quickly!  Kent and I both loved it and decided we would have to make it a regular dinner item!

Baked Pesto Chicken
4 boneless, skinless chicken breasts
1/2 cup refrigerated basil pesto (just use the jarred pesto from the grocery store)
1 pint grape or cherry tomatoes, halved
1/2 Parmesan cheese

 Preheat oven to 400 degrees F.  Place the chicken in a glass casserole dish and cover with pesto.  Bake for 20 - 25 minutes or until the chicken is no longer pink in the center.  Remove from oven and top with tomatoes and cheese.  Place the dish back in the over for 3 - 5 minutes until cheese is melted.

(Recipe adapted from www.food.com)

1 comment:

  1. Yum! I will have to try to this!


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