Saturday, February 7, 2009

Pesto Cheesy Chicken

This is a creation of mine. Being a super food nerd and being married to the pickiest eater on the planet, i must come up with ways to fix food that both of us can enjoy. This was a cheap, yummy, easy, and different success. To serve 4 people, you will need:

A pre-heated 350 degree oven
4 boneless skinless chicken breasts
4 Tbs of pesto (I love the Fresh and Easy brand that comes in a little jar)
1 cup of your favorite spaghetti or marinara sauce
1 cup of shredded mozzarella cheese (you may need a little more for topping)
2 Tbs of oil
Salt, pepper, and garlic powder

Step One: Using some heavy object, pound out the chicken breasts until they are approximately 1/4 inch thick. It is smart to put the chicken in a zip lock back or cover it with plastic wrap while doing this.

Step Two: Spread the pesto across the flattened chicken breast (Just like butter on toast)

Step Three: Layer mozzarella on top of the pesto

Step Four: Fold the chicken and fasten it with tooth picks to keep the cheese and pesto from oozing out

Step Five: Season chicken with salt pepper, and a little garlic powder on both sides

Step Six: Heat up the oil in a pretty hot and big pan and brown both sides of the chicken. You do not want to cook the chicken, just give a nice color to the outside.

Step Seven: Pour half of the marinara sauce in the bottom of the baking dish, Place chicken in the baking dish and Pour other half of the sauce on top and sprinkle a little more cheese on top.

Last: Bake this beauty for 30-35 minutes or until chicken is firm, but not hard and you can poke a knife through the thickest part.

There you go! Obviously you should serve this with some steamed vegetables or a ceasar salad goes real good too!

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