Name: Pesto Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 c. tightly packed fresh basil leaves -; 1/2 c. extra-virgin olive oil -; 1/4 c. toasted pine nuts -; 2 cloves garlic, finely chopped -; 1 1/2 tsp. (or more) kosher salt, divided -; 1 oz. Parmesan, finely grated (about 1/2 c.) -; 1 tsp. fresh lemon juice -; Cooking spray -; 1/4 tsp. Freshly ground black pepper -; 2 lb. boneless, skinless chicken breasts (3-4) -; 1/2 c. shredded mozzarella -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Chicken

1. 2 c. tightly packed fresh basil leaves -

2. 1/2 c. extra-virgin olive oil -

3. 1/4 c. toasted pine nuts -

4. 2 cloves garlic, finely chopped -

5. 1 1/2 tsp. (or more) kosher salt, divided -

6. 1 oz. Parmesan, finely grated (about 1/2 c.) -

7. 1 tsp. fresh lemon juice -

8. Cooking spray -

9. 1/4 tsp. Freshly ground black pepper -

10. 2 lb. boneless, skinless chicken breasts (3-4) -

11. 1/2 c. shredded mozzarella -

How to cook deliciously - Pesto Chicken

1. Stage

Preheat oven to 400°. In a food processor, process basil, oil, pine nuts, garlic, and 1/2 teaspoon salt until smooth. Transfer basil mixture to a medium bowl and stir in Parmesan and lemon juice; season with more salt, if needed.

2. Stage

Grease an 11"-by-8" baking dish with cooking spray. Pat chicken dry with paper towels; season all over with pepper and remaining 1 teaspoon salt. Arrange in a single layer in prepared dish. Spread pesto all over chicken, spooning a bit more over top.

3. Stage

Bake chicken 20 minutes. Remove from oven and top with mozzarella. Continue to bake until chicken is cooked through, an instant-read thermometer inserted into thickest part registers 165ºF, and cheese is melted, 5 to 8 minutes. (Optional: If your baking dish is broiler-safe, broil until cheese is browned, 1 to 2 minutes.)