Thursday, June 18, 2009

Tomato Pesto Chicken, Easy Pesto and Savory Herb and Garlic Chicken

Tomato Pesto Chicken
I found a recipe similar to this years ago but lost it somewhere along the way. This is the modified version I now make and we love it. It's quick, easy and tastes wonderful served over any type of pasta.

4-5 boneless skinless chicken breasts
1/4 tsp paprika
1 cup homemade Easy Pesto (see recipe below) or store-bought pesto sauce
1 large tomato, thinly sliced
1 cup shredded Mozzarella cheese
salt and pepper, to taste

Preheat oven to 375 F. Season chicken breasts with paprika, salt and pepper and place in 9x13-inch baking dish. Spread pesto sauce evenly over chicken and top with tomato slices. Bake uncovered for 35-40 minutes or until juices run clear. Remove chicken from baking dish and transfer to an oven-safe dish. Sprinkle with cheese and return to oven for another 5 minutes or until cheese is melted. Enjoy!

Serves 4-5

Easy Pesto
I typically grow a few basil plants in my garden each year, and this is my favorite way to use up the surplus harvest. This recipe is super quick and easy, and it can be frozen in batches to use throughout the year.

1/4 cup almonds (walnuts and pine nuts can also be used)
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
1 dash ground nutmeg
salt and pepper, to taste

Preheat oven to 450 F. Place almonds on a baking sheet and bake for 10 minutes, or until lightly toasted. In a food processor (or blender), combine toasted almonds, and all remaining ingredients. Process until a coarse paste is formed.

Makes approx. 1 cup

Savory Herb and Garlic Chicken
I got this recipe off of the back of a box of Lipton soup mix back when Kevin and I were first married. It is delicious a great one-pan dinner that has been a main-stay in our recipe repertoire ever since.

2 medium baking potatoes, thinly sliced
2 medium carrots, sliced
4-5 boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1/3 cup water
1 Tbs olive oil

Preheat oven to 425 F. In a 9x13 baking dish layer potatoes and carrots. Top with chicken. Blend together soup mix, water and olive oil; pour over chicken and vegetables. Bake uncovered for 40 minutes or until chicken juices run clear and vegetables are tender.

Serves 4-5


Kevin said...

This was great!!!

Francis said...

These all look so good! Thanks for sharing. I will have to try them out sometime soon.