Sunday, December 20

Basil Pesto Chicken

With two small children, meals that I can easily prep and make are seriously my best friend. I'm one of those people who love to cook but between entertaining a very busy and active 2 year old and nursing a two month little girl making anything elaborate or time consuming has gone out the back door.

The fresh pesto really makes this dish stand out but if your extra short on time jarred pesto would be a fine substitute. Juicy tender chicken, garlicky basil pesto, buttery mushroom all smothered in melted cheese! So good. Fantastic over brown rice or  your favorite whole grain pasta.

Basil Pesto Chicken
Serves 6

3 cups packed fresh basil leaves
1/2 cup fresh parsley
4 small tomatoes
3 garlic cloves
1/2 cup fresh Parmesan cheese, grated

1 1/2 lb chicken breast, tenders or boneless skinless chicken thighs
1 cup sliced baby bella mushrooms
2 tablespoon butter
2 cups grated coby jack cheese
Salt to taste
Pepper to taste
Cooked brown basmati rice or whole grain pasta

Preheat over to 350 degrees and lay out a 9x13 inch baking dish.

In a blender or food processor combine the basil, parsley, tomatoes, garlic and Parmesan cheese. Process until smooth. Salt and pepper to taste. In a small saucepan over medium heat saute the mushroom in butter until soft, about 5 min.

Evenly spread 1/2 cup of the pesto on the bottom of the baking dish. Top with chicken. Sprinkle prepared mushrooms over the top. Top with the remaining pesto. Sprinkle cheese over pesto and give it a good dash of salt and pepper.

Bake for 25-30 minutes or until chicken is cooked through and cheese is golden brown.

Serve with brown basmati rice or whole grain pasta.

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