Cheesy Chicken Pesto Recipe
A few days ago I finally bit the bullet, and decided to make my very own fresh pesto without pine nuts. I really have nothing against pine nuts, but I didn’t have them on hand, and I wanted to make pesto really bad. I decided to forego the nuts, and make nut free pesto. I had all the necessary ingredients, including fresh basil so I pretty much just processed them together.
My homemade pesto sans pine nuts make exactly one pints worth so I put it in a pint size mason jar, and placed it in the fridge to sit for a few days. I recently received a Super Pot 3-in-1 Indoor Grill in to review from Aroma Housewares, so I decided to grill some chicken breast for a creative meal; cheesy chicken pesto. I had a nice ball of fresh mozzarella so I figured why not melt some on top of my grilled chicken topped with pesto?
The combination of flavors in this dish was so deliciously good. I made a totally random side of fresh mixed beans with a little olive oil, garlic, and soy sauce, and called it a meal-my cheesy chicken pesto was a hit!
- About 3 cups, or a large bunch of fresh pesto leaves
- 1 tablespoon of fresh lemon juice
- 1/2 cup of extra virgin olive oil
- 3 cloves of garlic
- A pinch of salt an pepper
- 8 ounces of parmigiana regiono cheese
Literally add all your ingredient into your food processor, and process them until smooth. Store in an air tight container for up to a week int he fridge or up to 4 months in the freezer.
4 large chicken breast halved
Salt and pepper to taste
Fresh ball of mozzarella cheese
Extra virgin olive oil to sprinkle on the chicken as it grills *optional
Grill your chicken until clear juice flow. If you are in the market for a new indoor grill, Aroma Housewares has a great one *see above.
Preheat your oven to 400
Slice your mozzarella ball
Line the chicken in baking dish
Place a dollop of pesto on each piece of chicken, and top with mozzarella.
Bake for 3 minutes, or until cheese is melty, and bubbly
I hope you enjoy your Cheesy Chicken Pesto -our family sure did!