Baked Pesto Chicken
6 boneless, skinless chicken breasts
3/4 C basil pesto
3/4 C grated mozzarella cheese
Trim Chicken of excess fat. Slice lengthwise into 2-4 pieces, depending on size of breast meat. Bag chicken, pesto and mozzarella separately.
3/4 C basil pesto
3/4 C grated mozzarella cheese
Trim Chicken of excess fat. Slice lengthwise into 2-4 pieces, depending on size of breast meat. Bag chicken, pesto and mozzarella separately.
Serving Day:
Thaw. Preheat open to 375 degrees. Spread some of the pest in a thin layer across the bottom of a 9x13 pan. Lay the sliced chicken on top, then spread on the remaining pesto. Cook, uncovered for 25 minutes. Remove pan from the oven and top with the cheese. Return to the over for another 5-7 minutes until completely cooked. Serve the sauce in pan over noodles or rice, or just over the cooked chicken.
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