Baked Pesto Chicken – a new favourite!

I have wanted to make my own basil pesto for some time now and finally the time has come! If you’re a pesto fan you’ve got to try this, and if not, this may just be the recipe to change your mind. This is definitely going to be a staple in my fridge/freezer going forward (I haven’t tried freezing it yet but I will try it out and update you).

Baked Pesto Chicken – a new favourite!

Serves 1 & leftovers for lunch the next day

Ingredients:

  • 2 Chicken Breasts (use more if needed)
  • Grated Mozzarella Cheese – about a cup
  • 1 Roma tomato sliced (add more if desired)
  • Green beans (for your side)

For the pesto: this recipe will make a batch to keep in the fridge or freeze

  • 60g Fresh Basil Leaves – I used 2 x 30g packs from woolworths
  • 100g Raw Walnuts
  • Freshly Squeezed Lemon Juice of 1 lemon
  • ¼ Cup of grated Reggiano Parmigiana
  • 2 Garlic Cloves – minced
  • ¼ Cup Olive Oil
  • Salt & Pepper
  • 2 tsp Water

Method:

  1. Preheat oven to 200 degrees C.
  2. Now, on to the pesto!
    1. Rinse and dry the basil leaves (I use a salad spinner).
    2. Add the basil and walnuts to a food processor. Process until the walnuts are finely chopped and combined with the basil. You may need to scrape down the sides and buzz again in the processor.
    3. Then add the lemon juice, olive oil, salt & pepper, minced garlic and grated Reggiano Parmigiana. Once well combined, add the 2 tsp of water whilst the food processor is running.
  3. Place the chicken breasts in a baking dish. Then top with the pesto, sliced tomato, salt & pepper, and sprinkle with the mozzarella. Bake in the oven for 30 minutes.
  4. Top and tail your green beans, place into a microwavable dish and cover with water, cook for 4 minutes. Serve on the side with a bit of butter. If you’e feeling hungrier and want to add to the sides, a baked sweet potato would go well!

 

This is such a simple meal to make and it’s super tasty! Definitely give it a try and let me know how you find it.

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