For that last-minute visitor or midweek dinner, this Chicken Pesto is a stunning and delectable dish that you can quickly prepare. You can eat it by itself or with baked potatoes, spaghetti, or both. Nothing ever goes wrong.
Chicken Pesto
Ingredients
Instructions
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Marinate chicken with salt and pepper on both sides. Set aside.
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Thinly slice 1 tomato.
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Cut grape tomatoes into halves.
To assemble:
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Lay flat chicken breast, and spread pesto evenly.
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Top with 3 slices of tomatoes.
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Sprinkle some parmigiano and lastly top with mozzarella.
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Roll tightly and secure with a toothpick. You can also use 2 toothpicks if your chicken is big.
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Place the rolled chicken into a dish and drizzle some olive oil.
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Meanwhile, heat oven to 350F. Medium rack.
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Heat pan on medium high heat. Add chicken to brown on all sides. About 5 to 6 minutes.
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Once chicken is browned, transfer into a baking dish.
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Top it with the remainder of pesto, parmigiano reggiano, and lastly the grape tomatoes.
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Place in the oven to bake for 20 to 25 minutes.
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Serve immediately.
Tips
- You can make 1 day ahead and store in a fridge, covered with a plastic wrap.
- Follow the same cooking instruction.
