There is something to be said about a recipe that you just throw in a dish and bake. With a wild toddler and a brand new baby recipes like this are my saving grace. I am able to give my family a tasty meal without sacrificing nutrition and my own time with them. I’m learning that life is all about balance, so if that is something you are . I took some shortcuts to save even more time, for example using store-bought pesto and pre-sliced chicken breasts meant for stir fry. Perry gave five stars and here is why:
“The chicken was so moist and the oil from the pesto made it taste, as I can only describe it as, silky. I think the pairing of pesto and mozzarella works so well because the flavors basically melt together leaving you with a creamy-herby savoriness. I would like to try this chicken and the sauce over a bed of fettucine Alfredo. Could you imagine?! Kelsey made rice to eat with the left overs and she poured the sauce left in the pan over top. Quite possibly the best rice I’ve ever had. Five stars for flavor!”
Serves: 4 Calories: 340 per serving Time: 35-40 minutes
- 1 lb boneless skinless chicken breasts, if you like to make them bite sized like I do then cut them into bits.
- 1/2 cup pesto, you can make your own with this recipe here or, if you need to save time, buy a jar of fresh pesto already made (this is usually found by the gourmet pastas in the refrigerated cheese section of your grocery store.)
- 1/2 cup shredded mozzarella
- salt and pepper
- Preheat oven to 375
- Season chicken with salt and pepper
- Spread 1/4 cup of the pesto in a 9×13 baking dish
- Lay chicken over the pesto and top chicken with the remaining pesto.
- Cover the dish with foil and bake until cooked through, about 20-25 minutes.
- Uncover and sprinkle the mozzarella over the dish. Bake for an additional few minutes until the cheese is melted.
- Dish and spoon the hot sauce left in the pan over the chicken.
*Original recipe adapted from http://www.food.com
*Photo is an original belonging to me