Pesto Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Additional Time
5 mins
-
Total Time
35 mins
-
Servings
4 chicken breasts
-
Calories
448 kcal
-
Course
Main Course, Dinner
Pesto Chicken
Description
This Pesto Chicken recipe uses small chicken breasts (around 5 ounces each) tossed in pesto and balsamic vinegar, then browned briefly in olive oil before baking. The baking process incorporates a topping of fresh mozzarella that melts over the pesto-coated chicken, creating a creamy texture that complements the herbaceous flavors of the pesto. A fresh topping of diced Roma tomato combined with garlic, olive oil, red wine vinegar, dried basil, salt, and pepper adds a bright, tangy, and savory component that balances the richness of the cheese and pesto.
The chicken is cooked in a moderate oven temperature and rested before serving to retain juiciness. This dish pairs well as a main course with side vegetables or a light salad. Fresh parsley or basil sprinkled on top adds a final touch of herbal aroma and color.
The recipe notes to adjust cooking time if chicken breasts differ in size and allows any flavor of pesto, offering some flexibility depending on pantry ingredients or taste preferences.
Ingredients
- 4 small chicken breast about 5 ounces each, boneless skinless
- ⅓ cup pesto divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 4 lices mozzarella cheese fresh
- parsley or fresh basil for serving, optional, chopped, fresh
Topping
- 1 large Roma tomato
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1 clove garlic minced
- ¼ teaspoon basil dried
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F. Lightly grease a 2 ½ qt baking dish.
- Toss the chicken with 2 tablespoons pesto and balsamic vinegar.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and brown for 2 minutes on each side.
- Place the chicken in the baking dish and bake for 20 minutes.
- Meanwhile, finely dice the tomato. Add to a small bowl and toss with 2 teaspoons olive oil, red wine vinegar, garlic, dried basil, salt, and pepper. Set aside for serving.
- Spoon the remaining pesto over the chicken breasts, top with cheese, and return to the oven for 5 minutes or until the cheese begins to melt and the chicken reaches and internal temperature of 165°F.
- Remove from the oven and let rest for 5 minutes.
- Spoon tomato topping over chicken, add fresh herbs and serve.
Notes
- Use small, approximately 5-ounce chicken breasts for the stated cooking time; larger breasts will require longer baking and possibly a larger dish.
- Any flavor of pesto can be used in this recipe, allowing customization of the herb and nut profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chicken breasts
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448 | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 55g | 110% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 169mg | 56% |
| Sodium | 635mg | 26% |
| Potassium | 894mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
