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Pesto Chicken Bake


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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


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!