Friday, March 19, 2010

Pesto-Coated Baked Chicken


4 boneless chicken breasts

1/2 cup of pesto (typically can find next to marinara)

1 tablespoon of sour cream

1 tablespoon of mayo

1 tablespoon of parmesan cheese

1 - 2 tablespoon of pine nuts

1. Preheat oven to 450.

2. Place chicken in a sprayed glass baking dish.

3. Combine pesto, sour cream and mayo in a bowl. Brush/spoon over the chicken breasts.

4. Sprinkle the tops of the chicken breasts with the parmesan cheese and pine nuts.

5. Bake 8-10 minutes or until chicken is done.

Notes: You can also use the pesto mixture as a marinade. Use your hands and massage the mixture into the chicken breast and let sit for up to 24 hours. Reserve some of the pesto mixture to add a fresh coating to the tops of the chicken breasts before baking. This can also be frozen.


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