Pesto Chicken Bake
by Robert Broadfoot • from the video Chicken Bake 4 Ways
Inspired by thepinningmama.com
Ingredients
for 4 servings
- 3 chicken breasts
- salt, to taste
- pepper, to taste
-
4 tablespoons basil pesto - 1 roma tomato, sliced
-
1 cup mozzarella cheese (120 g)
Preparation
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread pesto on each chicken breast.
- Layer tomatoes on top of the chicken.
- Top with mozzarella cheese.
- Bake for 40 minutes.
- Enjoy!
Tips
-
Christine Gofron
Next time I’ll drop the temp/increase baking time OR cover with foil. The cheese on top of the tomatoes was burnt. However, even with that minor oops, this was a huge hit. I served with angle hair pasta tossed with a bit of pesto and fresh grated parmesan, green salad and crusty, hot bread. Perfect for 2 with 1 breast and pasta left over for hub’s lunch! 😍
4 months ago Helpful (15) -
nametaken
I made this yummy dish, and it turned out so good! Except it came out watery. I followed the receipt to the T, except I added the shredded mozzarella about 5 Mins before it was done, just so the cheese won’t burn. Any suggestions on why it might have come out watery from the oven? (I also used a ready made Pesto sauce)
3 months ago Helpful (8) -
Charly Hagedorn
Great! Added the cheese 10minutes before chicken was done. Works great!
3 months ago Helpful (7) -
lexilibs
I used real mozzarella circles which made it 100% better! It doesn’t burn either and melted perfectly. An awesome easy dinner recipe
3 months ago Helpful (7)
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