Here is the highly requested recipe for my SUPER EASY go-to Pesto Chicken! Once I confirmed that it indeed had real cheese on it everyone was stoked! I get it- vegan cheese just doesn’t do it.
But hey if you can’t have dairy (i’ve been there) I recommend using Miyokos Mozzarella, it’s the best I have found so far. But honestly, this is great without cheese if needed! No joke, we eat this once maybe twice a week in the Lyons household, it’s that good and easy.
(The picture doesn’t do it justice!)
Pesto Chicken
April 6, 2020
Category
Uncategorized
Persons
2
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 chicken breasts
- Mozzarella Cheese
- Pesto ingredients:
- 1/2 cup olive oil,
- 1/4 cup walnuts
- juice of one lemon
- 1 tablespoon chopped garlic
- 2 heaping handfuls of fresh basil
- 1 teaspoon salt
Instructions
- Make your pesto! I just throw all the ingredients in a blender- 1/2 cup olive oil, 1/4 cup walnuts, juice of one lemon, 1 tablespoon chopped garlic, 2 heaping handfuls of fresh basil, and 1 teaspoon salt.
- Get out your cast iron- spread some of the pesto on the bottom of the pan.
- Place two flattened chicken breasts on top of the pesto (I literally just throw the chicken in a bag and pound down on them with my fists, makes the chicken so much more flavorful and cooking time less).
- Spread the rest of the pesto on top of the chicken
- Put in the oven at 400 degrees for 15ish minutes or until the chicken reaches a temperature of 160
- Take out of the oven and add your mozzarella- however much your heart desires! Place back in the oven for about 3-5 minutes or until the cheese is melted. You want the internal temperature of the chicken to reach 165.
- Serve over rice, pasta or with a side of vegetables. Enjoy!
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