Man, I love pesto chicken SO much. It’s one of my very favorite meals. Garlic, basil, cheese, and tomato combine so well. You can make this as separate chicken breasts in a pan, or you can mix cubed chicken and cut up tomato with sauce in the pasta. Either way is delicious, but the separate chicken breasts in the pan seems a little more special for special occasions.
And good news, this one is naturally gluten free–just serve it with gluten free noodles.
Pesto Chicken
Absolutely delicious, great for special occasions or weeknight dinners.
Ingredients
- 3 large Chicken Breasts, fileted in half so they’re half the thickness (6 total pieces)
- Salt and pepper to taste
- 10 oz. jar Basil Pesto
- 2 large Tomatoes, sliced
- Sliced or shredded Mozzarella
- Parmesan cheese (optional)
Directions
Place the fileted chicken breasts in a greased 9×13 pan and season with salt and pepper. Spoon the pesto over the chicken. Then cover each chicken with 1-2 tomato slices (salted and peppered), and top with cheese. (Optional: Sprinkle parmesan over all.) Cook at 375° for about 30-45 minutes or until the temperature reaches 165°. Also broil to melt the cheese until slightly golden brown at the end. Serve with pasta, and make sure to spoon the delicious liquid from the pan over the pasta.
Mitchell Meals 