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-pesto, spinach-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.
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.)