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Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

Pesto Baked Chicken with Tomatoes and Mozzarella
Source: Little Spice Jar

Ingredients

  • 1 tablespoon EACH: olive oil AND white wine vinegar
  • 3 cloves garlic, minced
  • ¼ – ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon Italian seasoning
  • 1 ¼ pound boneless skinless chicken breasts
  • 3 cups cherry tomatoes, halved
  • 2 tablespoons EACH: white wine vinegar AND melted butter
  • 1/3 cup prepared basil pesto (homemade or store-bought)
  • 4 cloves garlic, minced
  • 3 tablespoons chopped basil
  • ½ teaspoon onion powder
  • 1 ½ cups shredded mozzarella cheese
PREP TIME
15m
COOK TIME
35m
TOTAL TIME
50m
YIELD
4 servings

Instructions

MARINATE:

  • Add all the ingredients except the chicken breasts into a zip-top bag along with 1 teaspoon of sea salt and ½ teaspoon pepper.
  • Seal the bag and shake until combined.
  • Add the chicken, seal, and massage so the chicken is covered in marinade; set aside for 10-15 minutes while you prep the remaining ingredients.
  • Position a rack in the center of the oven and preheat the oven to 425ºF.

PESTO PAN SAUCE:

  • Add all the ingredients except the cheese to an oven-safe baking dish, along with a big pinch of salt and pepper and stir to combine.
  • Move the tomatoes around the edges and place the chicken in the center.

BAKE:

  • Bake uncovered for 18-25 minute (mine took 22 mins) or until the chicken is almost cooked through (how long it takes will depend on the thickness of the chicken breasts you use.)
  • Add the cheese on top of the chicken and place the baking dish in the oven under the broiler just long enough for the cheese to melt.
  • Top with additional chopped basil or even parsley would work.
  • Serve with crusty bread, pasta, rice, cauli-rice or steamed veggies on the side.

Dinner

A recipe from Little Spice Jar

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