4 Ingredient Pesto Chicken Bake (still JUICY from the OVEN)

4 Ingredient Pesto Chicken Bake (still JUICY from the OVEN)

4 Ingredient Pesto Chicken Bake

Today you’re going to learn how to make easy pesto chicken.

This chicken breast is so juicy and it takes only 30 minutes to make from start to finish.

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Here’s the list of what I cover in this video.

First, I make my own green pesto using fresh basil and walnuts. You can make your pesto with other greens such as spinach or kale, but if you want to skip this step just use your favorite jarred pesto.

Next, you can see how easy is to prepare this 4 ingredient chicken bake.

All you have to do is to place all the ingredients into the baking tray in layers.

First comes the chicken breast, then pesto, then mozzarella slices and you finish it with the tomato slices on top.

To ensure your chicken breast comes our moist and juicy from the oven, bake at high temperature for short period of time. That’s the whole secret.

And at the end, I suggest you 3 different ways to serve this juicy chicken. First one is with quick creamy rice. Unlike the risotto this creamy rice is done in only 5 minutes. If you want to call it a keto pesto chicken, then serve it with sauteed spinach or grilled zucchini (which was my favorite one by the way).

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PESTO CHICKEN RECIPE
Ingredients:
2 large chicken breasts, cut into 6 pieces
2 medium sized tomatoes, sliced
6 tbsp basil pesto, homemade or store-bought
6 slices mozzarella cheese
salt and black pepper
2 tbsp olive oil

For pesto:
1/3 cup walnuts
1 clove garlic
1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup grated parmesan cheese
salt and black pepper, to taste

Preparation:
If making your own pesto, in a blender or food processor, add all the pesto ingredients. Process until smooth.

In a large pot, add the chicken, olive oil, good pinch of salt and sprinkle of black pepper. Massage with your hands to combine.

Transfer the chicken onto a baking tray.

Spread the spoonful of pesto over the each piece of chicken.

Layer with mozzarella slices.

Top with the tomato slices.

Bake the pesto chicken at 425 degrees for 20 minutes. If using the meat thermometer remove from the oven when the internal temperature reaches 165 degrees.

Remove the chicken on a plate and let sit for 5 minutes before serving.

ENJOY!