This quick cooking, cheesy chicken recipe uses pesto, not just as a finishing sauce, but as a marinade, too! Made with fresh herbaceous basil leaves, it’s a perfect segue to spring!
Makes 6 servings, 1 cup pesto
Ingredients:
For the Pesto
- 2 cups basil leaves or 1 cup each basil leaves and baby spinach leaves
- 1/2 cup olive oil
- 2 tablespoons slivered almonds
- 2 cloves garlic, peeled and slightly crushed
- 1/8 teaspoon salt
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons softened butter
For the Chicken
- 3 boneless skinless chicken breasts (about 1-1/2 to 2 pounds)
- 2/3 cup pesto (recipe), divided
- 1/4 cup olive oil, divided
- 3/4 cup shredded mozzarella cheese
Directions:
To prepare the pesto:
- Put basil leaves, olive oil, almonds, garlic, and salt in a blender and mix at high speed until blended. Stop the blender to scrape the ingredients down with a rubber spatula.
- When blended, pour the pesto mixture into a bowl and mix in the Parmesan cheese. Once the cheese is thoroughly combined, blend in the softened butter. Set aside.
To prepare the chicken:
- Cut the chicken breasts in half lengthwise to create 6 total portions. Place a piece of plastic wrap or waxed paper on top and flatten to 1/2-inch thick using a meat pounder or meat tenderizer. [Note: see the Tip, below, to learn how to flatten chicken breasts by hand.] Repeat with the remaining pieces. Place the chicken in a large bowl or a large resealable plastic bag.
- In a small bowl, combine 3 tablespoons of the pesto sauce and 3 tablespoons of olive oil. Pour it over the chicken and turn the chicken to coat. Cover and marinate for 20-30 minutes.
- Add the remaining 1 tablespoon olive oil to a large skillet and heat over medium high heat. Add the chicken. Using tongs, press the chicken down into the pan for maximum contact. Cook for about 6-7 minutes on each side until the chicken is golden brown. Reduce the heat to medium and finish cooking. Chicken is done when the internal temperature reaches 160 ºF to 165ºF.
- Reduce the heat to low. Spoon about 1 tablespoon of the remaining pesto on each chicken breast, then top each with 1-2 tablespoons of shredded mozzarella. Cover and heat for about 30 seconds until the cheese melts. Serve warm with rice or pasta.
Tips:
- Pesto may be made a day ahead. Store the pesto in a small airtight container in the refrigerator for 5 to 7 days with a thin layer of olive oil on top to prevent browning. Pesto may also be frozen for up to 6 months.
- To flatten chicken by hand, place the chicken on a cutting board and top with plastic wrap or waxed paper. Use a skillet, rolling pin or your fist to flatten the chicken. Apply firm, even pressure to pound the chicken into a consistent 1/2-inch thickness.