172 Reviews of Chicken Pesto

From: MadzMom

On Apr 15, 2003

Scrumptious! What an easy yet delicious dish! My husband loved it as well. I dipped it in melted butter prior to the breadrumbs and served it with parmesan & garlic pasta. It was extremely moist. We'll make -and recommend- this dish often! Thanks!

From: EFG

On Sep 8, 2003

Very good. Now a family favorite. Just wish I'd quit losing my printout and having to print it yet again. I make as instructed, except cover loosley with foil for the first half to prevent cheese overbrowning. My husband will be so happy it's on the menu again tonight. He loves to take it to work leftover the next day. Thanks very much for a new family staple!

From: GaylaJ

On Mar 8, 2005

A nice, simple dish with wonderful flavor.I started with frozen breasts so I gave them a 15-20 minute head-start in the oven before I added the toppings.I used Trader Joe's prepared pesto and the breasts were pretty large so I used a full slice of cheese on each one. Next time I think I will put the mushrooms between the pesto & the cheese & also wait until a little closer to the end to put the cheese on. Great recipe--thanks for sharing it!

From: LexiGirl 2

On Aug 28, 2008

This was absolutely delicious, scrumptious, wonderful and any other adjective you can think of that can convey to you just how fantastic this recipe is. My DH took his first bite, looked at me and said, "Wow, I didn't know that I liked Pesto so much!" He's told me about 10 times in the last few minutes how good dinner tasted, how it's now one of his top 3 favorites and (this one's the best) how dinner looked and tasted like we went out to an expensive restaurant. He's in the kitchen now, happily doing the dishes while singing praises to me. Does it get better? While I'm a good cook, I'm not creative in being able to alter recipes (yet) so I heavily rely on reading the reviews to find out what other people have done to tweak a recipe. That's what's so great about Recipezaar, it's such a great springboard to inspire cooks like me. So here's what I did to make this a winning dinner. I bought a jar of Classico prepared pasta. I also bought 8 oz of fresh mushrooms, sliced them and sauteed them in margarine. I also dipped the chicken breasts in melted margarine before coating with Italian style breadcrumbs. I used three large chicken breasts which I split in half so they weren't so thick. I ended up with 6 pieces which was almost too much for my baking dish. I don't know how you could ever fit 8 chicken breasts in a 9x12 dish. Anyway, I then spooned the pesto sauce over the chicken, then the entire 8 oz of sauteed mushrooms and topped it off with provolone cheese so the chicken was totally covered. I covered the dish lightly with tinfoil for the first 20 minutes like other people have stated. I uncovered the chicken and cooked it another 20 minutes. The chicken was perfect. I wouldn't change a thing for the next time I make this.

From: Tasty Tidbits

On Nov 19, 2004

This was fabulous. I made this for dinner, using store bought premade pesto and Italian Bread crumbs. I didn't have any provolone cheese so used a mixture of Medium cheddar and Parmesan grated together, which I sprinkled on top before topping with the mushrooms. This is the nicest chicken dish and I know I will be making it again. Thsnks so much for this fantastic recipe.

From: barbie66

On May 25, 2005

What an easy, tasty dish! I did make a couple of minor changes due to the ingredients that I had on hand. I thought I had Knorr Pesto, but I really had Knorr Creamy Pesto in the pantry. So I prepared the creamy packet. I had frest mushrooms, so I sauteed them while the sauce was cooking. Also, I decided to pound the breasts to about 1/4" for even cooking. I dipped the breasts into the crumbs, then spread the creamy pesto on them. Then I placed the mushrooms followed by the provolone slices. I thought that by putting on the mushrooms — then the cheese last — this would keep the mushrooms in place better so they couldn't slide off. Anyway, thanks so much for sharing this great recipe. We really enjoyed it, and I will be making this again. --Marla

From: tallhapa1

On Jan 6, 2005

ok...i know it says "chicken" but i had to try it w/ pork. IT WAS GREAT! i'm so glad i found this recipe :o)

From: lmkga

On Feb 15, 2005

Made this for a dinner party and it was a hit!! I used Classico prepared pesto and waited to put cheese and mushrooms on after chicken with pesto had cooked halfway through. Everyone asked for the recipe ... so you know it's a winner.

From: sugaree

On Apr 6, 2004

So good, so easy. Great for a week night meal and would be wonderful for entertaining. I recommend the provolone be very thinly sliced. I'll be making this again - thanks for a great recipe!!

From: sunkist100

On Jul 26, 2005

YUMMY! I followed the recipe exactly except I didnt use the cheese. Instead, I grated fresh parm as I was serving it. Everyone commented on how juicy the chicken was. The breadcrumbs are a must (despite the other comments) it helped add dimension to the dish and added texture. Besides if you are really worried about adding 15 calories for the small amount of breadcrumbs, you probably shouldn't eat pesto (high in fat). Oh, I also used homemade pesto with fresh basil from the garden. Handsdown winner!