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Recipe(tried): Pesto-Baked Chicken

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I created this one new a month ago and really liked the flavor! (When I freeze pesto, I omit the garlic -- then add it to thawed pesto when I'm ready to use it.)

PESTO-BAKED CHICKEN

2 boneless, skinless chicken breasts
Juice of 1 lemon
1 or 2 cloves garlic, crushed
1/4 cup prepared pesto
1/4 cup dry white wine
Mozarella cheese
Crushed red pepper

Preheat oven to 350. Place chicken in a bakign dish. Sprinkle with lemon and rub with the fresh garlic. Spoon pesto over the top of each chicken breast. Add wine (pour it all around the chicken). Cover and bake 15 minutes. Turn chicken and bake (you may wish to add 1/4 cup more wine at this point) for an additional 15 minutes. Top each chicken breast with a slice of mozarella and a pinch of crushed red pepper. Bake, uncovered for 2-3 minutes. Serve with pasta.

If the wine hasn't fully cooked off, you can thicken this pesto and wine mixture by whisking in a tablespoon of flour and season it with salt and pepper -- then toss the pasta in it. Enjoy!


MsgID: 0026118
Shared by: Tammy W.
In reply to: Thank You: Thanks to all who responded.
Board: Cooking Club at Recipelink.com
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