- 4 Boneless Chicken Breast
- 2 7oz containers of Pesto with Basil
- Mozzarella & Parmesan Cheese
- Black Pepper & Salt for seasoning
Begin by trimming the fat and then cutting your chicken breast into smaller sections. Spray your baking pan with non stick spray and then start spreading the pesto with basil sauce. The original recipe called for 1/4 cup under the chicken and another 1/4 cup on top, but I didn't feel like was enough. I ended up using a total of 1 and 1/2 of the Bertolli containers.
After spreading the sauce in the baking dish, place the chicken pieces on top and sprinkle with pepper and salt.
Another layer of pesto and basil on top of the chicken and then cover with tin foil. Into the oven at 375 degrees for 25 minutes.
Once the timer went off, I pulled out the baking dish and turned the oven to broil. I sprinkled mozzarella and parmesan cheese on top and back into the oven for 5 additional minutes to give it that nice golden brown, melted cheese look.
Thankfully this was a recipe that I could prep during the day and then stick in the fridge as I waited for Chris to get off work.
Do you have a favorite type of sauce that you like to use in your cooking?