Pesto Baked Chicken

If you love pesto on just about anything this is the perfect dinner idea that doesn’t involve pasta & can be paired with just about anything!

What you’ll need:

1 pound of Chicken Breast/Tenderloin

Mozzarella 

1-2 cups Breadcrumbs (Regular or gluten free)

1 cup Flour

1 Egg

Salt/Pepper/Garlic powder/Onion Powder

1 oz(2 packages) of fresh basil leaf

1/4 cup Olive oil

1/4 cup Parmesan cheese

1/2 cup Pine nuts

1/2 Lemon juice

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How you’ll make it:

Start with the pesto, in a small blender add basil, Parmesan cheese, lemon juice, olive oil & toasted pine nuts that you toasted in the oven for about 5 minutes. Blend until smooth, set aside.

Next you’ll take your chicken (if you’re using breast slice in half to make thin slices of chicken that will cook evenly, if using tenderloin as is, will work fine). Start by setting up 3 plates with your breadcrumbs, flour & beaten egg on separate plates. Take your chicken & dip into egg-flour-egg-breadcrumbs. Repeat with all the chicken. Once all the chicken is coated place on a baking sheet and bake for about 15 minutes at 375. Remove from the oven add your pesto mixture to each chicken breast & a slice of mozzarella. Bake for another 15 minutes or until bubbly cheese  & cooked throughout.