Baked Pesto Chicken

From: goobergrl6

On Nov 15, 2009

It was ok. Thought it was pretty blah. Will not be making this again.

From: MrsWhite

On Oct 23, 2009

Easy and good! I used a jar of pesto sauce instead of the refrigerated kind. My husband doesn't like tomatoes, so I took another reviewer's suggestion and substituted roasted red peppers. I recommend pounding the chicken breasts thin so that they cook faster and more evenly. I served this with roasted zucchini. I think it will join our regular rotation of meals.

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.