mozza pesto chicken…with tomatoes

 

So have you tried my bruschetta recipe?  If you haven’t, you should really try it out… it’s a must for your life!  It’s literally mind-blowingly good.  But make sure you keep some tomatoes for this next recipe… definitely one of my new favorite summer dishes: Mozza Pesto Chicken with tomatoes; something I started to make this summer, but will be making forever.  Again, easy and fast, which is perfect for those dreaded weeknights diner, while still full of flavors.

Mozza Pesto Chicken…with Tomatoes

What you need:

4 boneless, skinless chicken breasts

2 fresh tomatoes

1\2 cup of pesto (click here for recipe)

few slices of mozzarella

salt and pepper

How to:

Butterfly the chicken breast and marinate it in 1\4 cup of pesto (can be store bought but homemade tastes so much better) for at least an hour.  Advice:  when you buy large quantity of chicken, always butterfly the breast and freeze them in large Ziploc bag.  When you need them, they takes less time to thaw, you get more marinade on your meat and it takes less time to cook.  In the morning, I take out the meat and throw in the marinade in the Ziploc bag and leave in the fridge.  When I get back from work, the chicken is ready to be cooked.  Heat oven at 400 and place chicken in a Pyrex dish.  Bake uncovered for 20 minutes.  Meanwhile, slice the tomatoes and cheese.  Remove the dish from the oven, place 2-3 slices of tomatoes on top.  Season with salt and pepper and add the leftover pesto on top.  Place the cheese on top.  Return to oven for 10 minutes then broil the cheese until golden.  Remove from oven and let rest for a few minutes

Serve with your favorite veggies and a side of rice.  Delish!  Enjoy!

Mozza Pesto Chicken with Tomatoes
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hello pesto

Oh pasta!  How I love you.

Yeah, it’s clearly one of my weaknesses!

Not sure why I hadn’t done this before, but for the first time last summer I made homemade pesto.  Basil, oil and cheese.  What’s not to love!

So easy, everybody can, and should, make this recipe instead of buying premade from the store.  The boys call this recipe ‘spaghetti vert’, and we all can’t get enough!

Summer is here and I’m planning on planting so much basil plants that my yard will smell Italian!

Meanwhile, buy your basil at your grocery shop and pesto away!

What you need:

1 cup of packed basil

3/4 cup olive oil

1/4 cup Parmesan cheese

1/4 pine nuts

2 gloves of garlic

salt and pepper

How to:

You need a food processor or a magic bullet type of thing.  Roast the pine nuts, watch them, they burn quickly and at that price, you don’t want to waste them!  Place everything the food processor and pulse.  It’s that easy!

I serve with pasta and steak on the side, but you can serve it over chicken, or with bread and charcuterie.  I would say it stores well in an air tight container for a month or so in the fridge.  It taste just like ‘summer in a jar’, so go buy some basil and try this next weekend.

Enjoy!

 

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