Recipe by Buitoni®
"Spice up your chicken with pesto from Buitoni, and create this elegant meal in minutes."
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boneless, skinless chicken breast halves
BUITONI® Refrigerated Pesto with Basil
plum tomatoes, sliced
shredded mozzarella cheese
One of the best dishes I have made in a very long time. I did a few things differently; omitted the tomatoes and used a sun dried tomato pesto in place of the usual basil pesto, pounded and seasoned the chicken with black pepper and Italian seasoning before schmearing the pesto on it...then rolled the chicken in garlic seasoned Panko crumbs before baking. Still went with the mozzarella at the end of the baking time. Served atop buttered egg noodles and then smothered the chicken in some fresh baby bella mushrooms that had been sauteed in garlic butter and simmered in white wine. My guest said he would order it at a restaurant without question. Thanks for the base, Buitoni!
truly depends on the quality of the pesto....does produce very moist chicken
my husband and i enjoyed this but i made a few additions which include: in addition to pesto, season chicken with salt, rosemary and pepper. Coat in pesto and then coat in Italian breadcrumbs. Additionally, I made a vegetable red pepper marinara sauce and layered the plate - marinara, then wheat pasta (or yours of choice) and then chicken with pesto, seasonings and cheese to top! We're having the leftovers tonight!
This recipe is very easy to prepare. To kick it up a notch, I cut about 4 slits in each breast and then stuffed with sun-dried tomatoes before coating the chicken in pesto. The chicken came out moist and flavorful. I will definitely be making this one again.
I L-O-V-E this recipe. I make it 2 or 3 times a month because it is so good and SOOOO easy. I do change it up though. I just spoon the pesto on the chicken instead of putting it in a bowl and I use a baking dish rather than foil lined pan and while it's cooking I bast the chicken with the juices which makes the chicken brown real nicely. Instead of using shredded cheese I just put a slice on top and if I want it extra cheesy I make the slice real thick. Once and while I might use a bruschetta mix instead of tomato which is also yummy.
I pounded each chicken breast prior to seasoning. I coated the chicken with Italian breadcrumbs which I mixed with parmesan cheese, then I coated with Pesto sauce and baked for 25 minutes and 10 minutes longer with the tomatoes and mozzarella cheese. After baking I broiled it for about 3-5 minutes for it to get a bit crispy. It was so good!!!
Made this for my boyfriend and we LOVED it. I find that with the bowl you waste alot of pesto. i placed the chicken in the baking sheet and spooned/spread pesto on each side. Also, used olive oil, garlic salt, and oregano on the tomatoes. They were divine!! thanks for this recipe --
Perfect for a quick, weeknight dinner. I used Kirkland Signature pesto from Costco and it tasted fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pesto Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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