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  • Jessica Larit

Baked Pesto Chicken with Fresh Tomatoes & Mozzarella!


This is one of my families favorite weeknight dinners. The combination of baked chicken with fresh pesto, melted mozzarella, fresh tomatoes, and basil is so delicious! You can serve it with a side of pasta, potatoes, rice, or a big salad. If you make the pesto in advance, this meal can be put in the oven in minutes! Such a great meal for a busy day!


Prep time: 15 minutes. Cook time: 30 minutes

Ingredients:

-1 Package of thin sliced organic chicken breasts

-1 ball of fresh mozzarella (sliced thin)

-Fresh Basil (chop into ribbons)

-2 large tomatoes

-grated parmesan

-salt, pepper, garlic powder

-Linguini (can substitute GF pasta)

Homemade Pesto:

-2 full cups of fresh basil leaves (stems removed, basil washed and dried)

-1/3 pine nuts

-3 cloves of garlic

-1/2 cup fresh grated parmesan (I use Locatelli Romano)

-1/2 cup extra virgin olive oil light

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1/8 red pepper flakes


Next Step:

-Make your pesto sauce. In a blender add the basil, pine nuts, garlic, parmesan, olive oil, salt, pepper, and red pepper flakes. Mix until smooth. Set aside. (If you don't have the time or ingredients to make fresh pesto sauce, you can buy pre-made pesto)

-Preheat oven to 400 F

-In a large zip lock baggie add the chicken and 1/2 of the pesto sauce. Mix all around so the chicken is coated with pesto.

-Add the chicken to a large baking dish and sprinkle salt, pepper, and a little garlic powder on top.

-Slice the tomatoes and add on top of the chicken to cover.

-Slice the mozzarella and add on top of the tomatoes.

-Sprinkle ground pepper on top of the mozzarella.

-Put in the oven for 30 minutes.

-With 15 minutes left to go boil water for the pasta. (Make sure to salt the boiling water)

-Add the linguini and let cook to al dente. (usually around 10 minutes)

-When the chicken is done, put it on broil for 3 minutes to brown the cheese on top.

-Take the chicken out and sprinkle fresh grated parmesan on top.

-Then sprinkle the basil ribbons on top.

-To finish the pasta, take out 1/4 cup of pasta water. Drain the pasta.

-Add the drained pasta back into the pot and pour the remaining pesto sauce on top.

-Slowly add the pasta water in and mix until you get the desired texture.

-Sprinkle the pasta with extra parmesan and red pepper flakes.

-Serve and ENJOY!!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet


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