Pesto, Tomato, & Mozzarella Baked Chicken
Pesto, Tomato, & Mozzarella Baked Chicken

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, pesto, tomato, & mozzarella baked chicken. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese.

Pesto, Tomato, & Mozzarella Baked Chicken is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pesto, Tomato, & Mozzarella Baked Chicken is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pesto, tomato, & mozzarella baked chicken using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pesto, Tomato, & Mozzarella Baked Chicken:
  1. Make ready 4 each boneless, skinless, chicken breasts
  2. Make ready 3 1/2 oz basil pesto
  3. Prepare 4 each Roma tomatoes, sliced
  4. Prepare 8 oz fresh mozzarella, sliced
  5. Make ready dash salt
  6. Make ready dash black pepper
  7. Make ready dash parmesan cheese, shredded
  8. Prepare dash Italian seasoning

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. How to make Sun-Dried Tomato Pesto In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky.

Instructions to make Pesto, Tomato, & Mozzarella Baked Chicken:
  1. Preheat oven to 400°F
  2. Lightly coat a baking dish with EVOO
  3. Place chicken breasts in dish
  4. Spoon basil pesto on each chicken breast
  5. Spread to coat top of breasts
  6. Place tomato slices on top and sprinkle with salt and pepper
  7. Place slices of mozzarella on top of tomatoes
  8. Sprinkle with Italian seasoning and parmesan cheese
  9. Bake for 40 minutes
  10. Remove from oven
  11. Plate and enjoy with salad or fresh bread
  12. If you don't have access to a basil pesto, some members of the allthecooks community have some great recipes you can make from scratch. - - https://cookpad.com/us/recipes/478129-simple-basil-pesto - https://cookpad.com/us/recipes/335980-fresh-basil-pesto-sauce - https://cookpad.com/us/recipes/362032-basil-pesto

Stir in olive oil and Parmesan cheese. How to make Sun-Dried Tomato Pesto In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky. Add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Genoa is the birthplace of the classic Italian basil pesto recipe.

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