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Pesto Chicken Bake

Yum!

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INGREDIENTSServings: 3-4For the pesto:40 grams fresh basil leaves60 grams toasted pine nuts60 grams Parmesan cheese2 cloves of garlic, crushed100 milliliters olive oil(this pesto recipe makes enough for at least 6 chicken breasts)For the rest:Salt and pepper, to taste3-4 chicken breasts35 grams sun-dried tomatoes100 grams mozzarellaPREPARATIONPre-heat the oven to 180°C/350°F.Make the pesto by combining all of the pesto ingredients in a food processor.Season the chicken breasts with salt and pepper, place them in a baking dish, then spoon a generous helping of pesto over them.Layer on a few sun-dried tomatoes over the pesto.Cover the tomatoes with slices of fresh Mozzarella.Bake at the bottom of the oven for 25-30 minutes (if the cheese starts to brown too quickly, just cover it).We had it with fresh bread and a Mediterranean salad. Enjoy!

INGREDIENTS

Servings: 3-4

For the pesto:

40 grams fresh basil leaves

60 grams toasted pine nuts

60 grams Parmesan cheese

2 cloves of garlic, crushed

100 milliliters olive oil

(this pesto recipe makes enough for at least 6 chicken breasts)

For the rest:

Salt and pepper, to taste

3-4 chicken breasts

35 grams sun-dried tomatoes

100 grams mozzarella

PREPARATION

Pre-heat the oven to 180°C/350°F.

Make the pesto by combining all of the pesto ingredients in a food processor.

Season the chicken breasts with salt and pepper, place them in a baking dish, then spoon a generous helping of pesto over them.

Layer on a few sun-dried tomatoes over the pesto.

Cover the tomatoes with slices of fresh Mozzarella.

Bake at the bottom of the oven for 25-30 minutes (if the cheese starts to brown too quickly, just cover it).

We had it with fresh bread and a Mediterranean salad. Enjoy!