Ingredients
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1 bunch fresh basil
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1 whole bulb of garlic
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2 cups mayonnaise
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1⁄2 cup shredded cheese (I use a shredded mexican blend) or 1/2 cup grated parmesan cheese (I use a shredded mexican blend)
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salt & pepper
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6 -8 boneless skinless chicken breasts
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Directions
Prep Time: 20 m | Cook Time: 1hr | Serves: 6
Creamy Pesto Chicken, This dish is one of my first originals It has quickly become my favorite and because it is nearly impossible to mess up, is a sure winner for company I hope that you enjoy it as much as I have ”, This was a very nice way to serve chicken and as you say very easy you can’t mess up I also used a mexican blend of cheddar, as I had parmesan in my pesto which I had leftover’s from another dish I will make it again The leftover paste that I had (as I only used half the chicken) I spead on toast and grilled it with a bit of tomato on top for supper it was great Made for PAC Fall 09
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Steps
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1
Done
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Preheat oven to 375. |
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2
Done
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Place chicken in ungreased 13x9 pan (may use a larger pan or two pans to insure a single layer of chicken). |
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3
Done
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Finely chop Basil & Garlic or place Basil leaves and peeled Garlic cloves in a food processor/blender/chopper and blend until finely chopped. You could also use a pre-made pesto instead. |
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4
Done
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Add Pesto to Mayo along with the Cheese, Salt & Pepper and mix. |
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5
Done
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Cover the Chicken with the Pesto sauce and bake, uncovered, for 30-45 minute. |
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6
Done
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7
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8
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9
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10
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11
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12
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13
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14
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15
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