Remember the Arugula Pesto recipe I shared with you last week. Well check out this delicious use for it. This chicken recipe is quick and easy and it comes together in one pan. We always love making the smallest mess possible, don't we?! If you have some pesto on hand, the rest of the dish only requires two ingredients. The minimal ingredients really allow the pesto to do its work and shine through in this dish. With all the delicious greens and herbs at this point in the summer, I recommend making a big batch of pesto. Freeze some and get to work with the rest making delicious dishes like this one!
Recipe yields 8 servings
8 skinless, boneless chicken breasts
1 cup Arugula Pesto
1 cup shredded mozzarella cheese
Salt & freshly ground black pepper, to taste
Preheat the oven to 350F degrees. In a large baking dish, coat the bottom with 1/2 cup of the pesto. Arrange the chicken on top of the sauce and season with salt and black pepper.
Add another 1/2 cup of pesto to the tops of the chicken so they are all nicely coated. Cover the pan with aluminum foil and place in the oven for 35-40 minutes.
After 35 minutes, check your chicken. When it is just about done, take it out of the oven. You don't want it to be finished cooking at this point because we are going to be sending it back in. It is alright if it is still slightly pink in the middle and looking like it needs another 5 minutes or so. (Because we are going to give it the time it needs)
Sprinkle the tops of each piece with a handful of shredded mozzarella cheese and place the chicken back in the oven with no covering. Cook for an additional 5-8 minutes or until the cheese is melted and gooey.
Just like this.
Serve the chicken alongside some fresh vegetables and brown rice for a light meal. Enjoy!