Baked Pesto Chicken

From: jrusk

On May 12, 2008

Super, especially for a low carb diet. Served this with sauteed spinach. Thanks Tish!

From: Kohtzy

On May 9, 2008

We are SO glad we chose this recipe for dinner tonight!! We used a little over 1 lb of chicken breasts (made 6 pieces when cut in half), and served over penne with a little pesto and mozzerella on it. We finished this dish off with sauteed spinach and it was amazing (and healthy too!!) Like one of the other reviewers we used the basil pesto that is found in a jar (not refrigerated), but it tasted great! Thanks Tish - this recipe is a 10 star for sure!!

From: ciao

On Dec 18, 2003

Great dish M! And it couldn't be any easier, could it? I chose to kind of slather the pesto on the chicken, after I seasoned the chicken w/ salt and pepper. Baked for 25 minutes, then since I only had 1 tomato, I also topped with 1 whole roasted red pepper, sliced. Then topped with mozz mixed with some fresh grated parm. Served with salad and some fresh baked pesto baguettes, it was an easy, flavor packed meal. The chicken also stays very tender and juicy cooked this way. Thanks M!

From: rusted_essence

On Nov 8, 2007

I had an old friend come to visit tonight so I offered to cook dinner. I decided to try this little number out and it was pleasing to all. The chicken came out tender with a great flavor. I did not have the tomatoes but the mozzarella added a nice touch. I used classico traditional basil pesto and cooked it for about 35 minutes total. We served this up with a nice salad, and I made Richard a baked potato to fulfill his mantite. The only draw back to this recipe was it continuously set off my smoke detector.