Creamy Pesto Chicken


Pesto and tomatoes are always a great combination.  
The addition of a creamy baked on sauce ramps up the flavours in this chicken dish.

  • 4 boneless skinless chicken breasts
  • 2-3 tablespoons of homemade or prepared pesto (found in the pasta sauce aisle of your supermarket)
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 small garlic clove minced
  • 1 teaspoon pesto (second amount)
  • 12 or more cherry tomatoes
  • 1 tablespoon olive oil
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cover a baking pan with parchment paper.
  3. Place pesto (first amount) in a bowl and coat chicken breasts one at a time.
  4. Place chicken breasts on prepared pan. 
  5. Mix mayonnaise, Parmesan cheese, minced garlic and the teaspoon of pesto in a small bowl.
  6. In another small bowl, toss cherry tomatoes with oil.
  7. Add cherry tomatoes to the pan with the chicken and bake for about 15 minutes.
  8. Take chicken out of oven and top each breast with a generous tablespoon of the sauce , rounding it over the top of  each breast.
  9. Return to oven and continue baking until chicken is done, about 10 - 15  more minutes.
  10. If cherry tomatoes look done before the chicken, remove them from the pan to a small bowl and continue baking chicken until it is lightly browned on top and baked through. (The oil will bake out of the pesto so be prepared for a few puddles of oil on the pan.)
  11. Remove chicken breasts to a serving platter and top with the cherry tomatoes.
  12. Serves 4.

4 comments:

  1. Do you bake the chicken covered or uncovered?

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  2. What a tasty combination. It looks so delicious!

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  3. It should be baked uncovered.

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  4. We love Pesto and I've never used it in this way. That chicken sounds so delicious Bev!

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