It’s always a win when I can find something that’s fast and easy to make and that the kids will eat too. Sometimes I get into a rut and make the same things over and over. But it’s that time of the year and the garden is in full swing. Which means I have tons of fresh basil and fresh tomatoes. Now I must confess, when I actually made this recipe for pesto chicken, I used a jar of pesto, but I’m going to throw in there my recipe for fresh pesto as a bonus. And of course, I’m probably not the first person to make pesto chicken, but I feel like if I am blogging it and including pictures of how I did it, it’s CB-original-ish. LOL.
Making pesto is super fast and super easy…only made even faster by using the jar, hah. Anyways, all you have to do to make pesto is throw your veggie, nuts, seasoning/garlic, Parmesan cheese and a little bit of olive oil into a food processor and voila, you have pesto! I’ve been known to make pesto from more than just basil…think garlic scape pesto…yum yum yum! And all you have to do to make pesto chicken is smear pesto on top of your chicken. This would be delicious with some sliced tomatoes on top, but of course, I wanted the kids to eat it.
Place chicken breasts in a glass baking dish. Top with pesto.
Bake at 375 degrees for about 25-30 minutes (until chicken is cooked through…you may want to slice it open to make sure it’s not pink).
Serve and enjoy!
2 large boneless, skinless chicken breasts
pesto (homemade or storebought)
2 cups fresh basil leaves
1/2 cup Parmesan cheese
1/2 cup pine nuts (or pistachios or walnuts)
2 garlic cloves
1/2 cup olive oil
fresh cracked pepper (to taste)
To make pesto: put all ingredients into food processor and process. Add extra olive oil until the consistency is smooth.
To make chicken: Put chicken breasts in glass baking dish. Top with pesto. Bake at 375 degrees for about 25-30 minutes until chicken is cooked through.