Thursday, December 09, 2010

A New Staple

As soon as I saw this recipe on Our Life Accounts I knew I had to make it. Plus I had some fresh tomatoes from the garden that I saved before the freeze and had some pesto hanging around.

(Borrowed picture as well since we ate ours too quickly to get one)

Pesto Chicken Bake (adapted)

3 chicken breasts
2-3 Roma Tomatoes
Mozzarella Cheese

Cover the tops of chicken with pesto, add sliced tomatoes and top with cheese. Bake at 350 for 30-40 minutes until chicken is cooked through.

I meant to cover until the final 10 minutes of baking, but forgot. The cheese was nice and toasty, but I kind of like it that way.

I served over pasta. The pesto separates while the chicken bakes so I used the juices in the bottom of the pan as a "sauce" for the pasta. A tiny bit went a long way.

John and I absolutely loved this! I made extra so we could have left overs but it's such an easy recipe to make for 2 or more. It's such a simple recipe, but the flavor from the pesto goes a long way and adds a ton of flavor.


  1. I can see why you loved this! It looks fabulous! My stomach is growling : )

  2. Looks yummy!!! I might have to try that too.

  3. This looks so yummy. I'm a HUGE pesto fan, will try!

  4. this recipe was one of our favorites too, I'm so glad you liked it! It's so easy to do!


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