Pesto Chicken

Posted by on Aug 18, 2012 | Comments Off on Pesto Chicken

coconut oil (for greasing the dish)
3/4 cup (give or take) pesto sauce
1 pound pastured chicken breast (cut into strips if you’d like)
salt and pepper to taste
fresh mozzarella cheese, sliced or shredded (optional)

  • Preheat the oven to 375.
  • Lightly grease a 9 x 11 baking dish.
  • Spread half of the pesto on the bottom of the dish.
  • Lay the chicken over the pesto.
  • Lightly sprinkle with salt and pepper.
  • Spread the remaining pesto over the chicken.
  • Bake for 20 – 30 minutes (until chicken is just cooked through – but not over done).
  • Remove pan from oven and place cheese over the top.
  • Bake for 5 minutes more and enjoy.

Serves 3 – 4

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SIDE NOTES:

~  I almost always have extra pesto sauce in the freezer, so this has become a very easy dinner for me to put together. It’s delicious without too much fuss.

~  The cook time really depends on how big your chicken pieces are.  You can simply remove the pan from the oven and cut a piece in the middle to see if it’s ready for the cheese.

~  We enjoyed this the other day with a big tomato and cucumber salad – straight from the garden.

~  Here are a few pesto options:  garlic-scape-parmesan-pestospinach-walnut-pesto (dairy free)sundried-tomato-olive-pesto (dairy free).  I’ve been using the garlic scape pesto for this because that’s what I have a lot of in the freezer.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Raw, Grain Free

If eating dairy free, be sure to use a dairy free pesto and omit the mozzarella.  (There are nuts in most pesto sauces – whether homemade or store bought.)


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