Chicken Pesto
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.
- 5 Chicken Breast (thinly sliced)
- 1 Tomato (medium size)
- 1 cup Grape Tomatoes
- 1/3 cup Pesto
- 1/3 cup Parmigiano Reggiano
- 1 cup Shredded Mozzarella
- 3 tbsp Olive Oil
- Black Pepper
- Salt
Marinate chicken with salt and pepper on both sides. Set aside.
Thinly slice 1 tomato.
Cut grape tomatoes into halves.
Lay flat chicken breast, and spread pesto evenly.
Top with 3 slices of tomatoes.
Sprinkle some parmigiano and lastly top with mozzarella.
Roll tightly and secure with a toothpick. You can also use 2 toothpicks if your chicken is big.
Place the rolled chicken into a dish and drizzle some olive oil.
Meanwhile, heat oven to 350F. Medium rack.
Heat pan on medium high heat. Add chicken to brown on all sides. About 5 to 6 minutes.
Once chicken is browned, transfer into a baking dish.
Top it with the remainder of pesto, parmigiano reggiano, and lastly the grape tomatoes.
Place in the oven to bake for 20 to 25 minutes.
Serve immediately.
- You can make 1 day ahead and store in a fridge, covered with a plastic wrap.
- Follow the same cooking instruction.