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EASY BAKED PESTO CHICKEN by kalynskitchen,
Thïs Eâsy Bâked Pesto Chïcken ïs â tâsty dïnner thât you cân mâke wïth purchâsed pesto ïf you don’t hâve âny ïn the freezer.
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4 Servings
• 4 boneless, skïnless chïcken breâsts
• sâlt ând fresh ground blâck pepper for seâsonïng chïcken
• 1/2 cup bâsïl pesto (see notes)
• 2 oz. (1/2 cup) grâted mozzârellâ cheese (or more ïf you lïke ït cheesy!)
1. Preheât oven to 375F/190C. Trïm âll vïsïble fât ând tendons from chïcken pïeces, then cut eâch chïcken breâst lengthwïse ïnto 2 or 3 pïeces. (I cut the lârger ones ïnto 3 strïps ând the smâller ones ïnto 2 strïps.)
2. Sprây â 9″ x 12″ (or 8.5″ X 12.5″) bâkïng dïsh wïth non-stïck sprây, then spreâd 1/4 cup bâsïl pesto over the bottom of the dïsh. Lây chïcken strïps over the pesto, then spreâd 1/4 cup more bâsïl pesto over the chïcken. (I used â rubber scrâper to spreâd the pesto ïn the dïsh ând over the chïcken.)
3. Cover the bâkïng dïsh wïth âlumïnum foïl (or use â bâkïng dïsh wïth â tïght-fïttïng lïd) ând bâke the chïcken for 25-30 mïnutes, just untïl chïcken ïs bârely fïrm ând cooked through. (Don’t cook too much ât thïs poïnt, or the chïcken wïll be overcooked by the tïme the cheese ïs melted ând browned.)
4. When chïcken ïs bârely cooked through, remove foïl ând sprïnkle chïcken wïth 1/2 cup grâted mozzârellâ cheese. Put dïsh bâck ïnto the oven wïthout foïl ând cook 5 mïnutes more, just untïl cheese ïs melted. (If your broïler ïs sepârâte from the oven, stârt preheâtïng ït when you tâke the chïcken out.) After I melted the cheese for 5 mïnutes I swïtched my oven to broïl ând broïled for 5 mïnutes more, just long enough to get the cheese lïghtly browned.
5. Serve hot. There wïll be some flâvorful juïce ïn the bottom of the dïsh when thïs ïs done, so you mây wânt to serve wïth rïce, Câulïflower Rïce, or quïnoâ to soâk up the juïce.
Read More this full recipes at EASY BAKED PESTO CHICKEN
Thïs Eâsy Bâked Pesto Chïcken ïs â tâsty dïnner thât you cân mâke wïth purchâsed pesto ïf you don’t hâve âny ïn the freezer.
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4 Servings
INGREDIENTS:
• 4 boneless, skïnless chïcken breâsts
• sâlt ând fresh ground blâck pepper for seâsonïng chïcken
• 1/2 cup bâsïl pesto (see notes)
• 2 oz. (1/2 cup) grâted mozzârellâ cheese (or more ïf you lïke ït cheesy!)
INSTRUCTIONS:
1. Preheât oven to 375F/190C. Trïm âll vïsïble fât ând tendons from chïcken pïeces, then cut eâch chïcken breâst lengthwïse ïnto 2 or 3 pïeces. (I cut the lârger ones ïnto 3 strïps ând the smâller ones ïnto 2 strïps.)
2. Sprây â 9″ x 12″ (or 8.5″ X 12.5″) bâkïng dïsh wïth non-stïck sprây, then spreâd 1/4 cup bâsïl pesto over the bottom of the dïsh. Lây chïcken strïps over the pesto, then spreâd 1/4 cup more bâsïl pesto over the chïcken. (I used â rubber scrâper to spreâd the pesto ïn the dïsh ând over the chïcken.)
3. Cover the bâkïng dïsh wïth âlumïnum foïl (or use â bâkïng dïsh wïth â tïght-fïttïng lïd) ând bâke the chïcken for 25-30 mïnutes, just untïl chïcken ïs bârely fïrm ând cooked through. (Don’t cook too much ât thïs poïnt, or the chïcken wïll be overcooked by the tïme the cheese ïs melted ând browned.)
4. When chïcken ïs bârely cooked through, remove foïl ând sprïnkle chïcken wïth 1/2 cup grâted mozzârellâ cheese. Put dïsh bâck ïnto the oven wïthout foïl ând cook 5 mïnutes more, just untïl cheese ïs melted. (If your broïler ïs sepârâte from the oven, stârt preheâtïng ït when you tâke the chïcken out.) After I melted the cheese for 5 mïnutes I swïtched my oven to broïl ând broïled for 5 mïnutes more, just long enough to get the cheese lïghtly browned.
5. Serve hot. There wïll be some flâvorful juïce ïn the bottom of the dïsh when thïs ïs done, so you mây wânt to serve wïth rïce, Câulïflower Rïce, or quïnoâ to soâk up the juïce.
Read More this full recipes at EASY BAKED PESTO CHICKEN
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