Mmmmm, pesto.
I love the smell of it, the taste of it, everything about it. And it’s so easy to make. I like the recipe inside the fresh basil pack at my local Fry’s. I’ve killed one too many basil plants so now I buy it as I need it and their Simple Truth Organic brand fits the bill just fine.
I’m also a Costco pesto sauce fan, especially when we are camping. It’s super convenient, tasty and the only thing you’ll dirty using it is a spoon. An added bonus is that it also freezes well so you don’t need to worry about using the entire jar in a week, although you might want to.
This Parmesan and pesto chicken recipe is super easy, for two or 10 and does not disappoint. Simply put the chicken in a baking dish, spoon some pesto on the chicken and sprinkle Parmesan cheese on the top. Easy, peasy lemon squeezy. Perfect for the RV, too. Our favorite way to eat it is over some linguine noodles with a side salad. To cut down on the some calories, I stir a little pesto into the hot noodles instead of using Alfredo sauce. I then place the chicken on top of the pasta for a restaurant look. The chicken breasts we had were huge and took a bit longer to cook resulting in the overly browned cheese. Next time I will slice them in half horizontally so they will be thinner and cook faster.
Pesto Chicken
Recipe Credit: Kiddielicious Kitchen
- 4 chicken breast
- 6 Tablespoons Pesto
- 1/4 cup grated Parmesan
Preheat oven to 400. Place chicken in an oven safe baking dish. Top with pesto and Parmesan. Bake 20-25 minutes depending on size of chicken.