Learn how to make my cheesy pesto chicken bake with pesto, tomato and mozzarella. A great Sunday Night dinner idea for two!
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BETH’S CHEESY PESTO CHICKEN BAKE
2 boneless, skinless chicken breasts
2 tbsp (30 ml) olive oil
1 tsp (5 ml) balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
½ tsp (2.5ml) Italian Seasoning (or dried basil)
For Tomato Sauce:
1 tbsp (15 ml) olive oil
3 small tomatoes, diced
1 garlic clove, minced
salt and pepper to taste
2 tbsp (30 ml) white wine, or lemon juice
2 tbsp (30 ml) fresh basil, chopped
6 tbsp (90 ml) store-bought pesto
6 slices of fresh mozzarella (packed in water)
Mix together the olive oil, vinegar, garlic clove, salt and pepper and Italian Seasoning. Place chicken breasts in marinade for 10-15 mins while you prep the tomato sauce.
For the tomato sauce, heat olive oil in a pan, add tomatoes and cook down, add garlic, salt and pepper and cook a bit more. Add wine (or lemon juice) cook until more liquid is evaporated and sauce is forming. Add fresh basil and stir and remove from heat and set aside.
For chicken grill breasts on an indoor grill pan on each side until nice grill marks form 4-5 mins each side. Transfer to a place to rest.
Prepare 2 heat safe dishes (I like to use individual gratin dishes for these) place 3 tbsp (45ml) of pesto in the bottom of each gratin dish. Place chicken breasts on top.. Layer 3 slices of fresh mozzarella on top of chicken. Bake at 400F (200C) for 10-15 mins or until chicken is cooked through.
Reheat tomato sauce slightly if needed. Dollop sauce on top of melted cheese. Garnish with freshly cracked pepper and more basil and serve!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.