Cheesy Pesto Chicken

If you like chicken, but want something a little different, this may be your lucky day1

Pesto Parmesan Chicken
With or without Goat Cheese
This makes 4-6 servings, depending on how hungry your group is.

4 boneless, skinless chicken breasts, about 6oz each, cut into bite-size cubes (raw)
1/2 cup Basil pesto
4oz goat cheese (optional)
1/2 cup Parmesan cheese, shredded
1/2 cup Mozzarella cheese, shredded (if not using goat cheese, or in addition to the goat cheese)
2 garlic cloves, shaved or slice paper thin
Salt and pepper to taste

Preheat oven or toaster oven to 350.
Butter or spray a 9×13 baking pan/casserole with whatever you like to help prevent sticking.
Toss the chicken cubes with salt and pepper and arrange in the baking pan close to a single layer.
Dot with the garlic and goat cheese, then spoon the pesto over it all(it’s not rocket science, and you’ll be stirring it later).
Sprinkle half of the parmesan and all of the mozzarella over the top and bake, covered, for 20 minutes.
Uncover, stir and top with the remaining parmesan and bake another 10 minutes.

**If you want to microwave this, I would saute the chicken and garlic in a little olive oil first, then proceed in a glass casserole and microwave just to soften the pesto and melt the cheeses, about 4 minutes on high.

My pesto depends a lot on what I have available.
Today was basil, a little parsley (adds a real brightness. For 2 cups of basil, I just use about 2T chopped parsley), walnut pieces, parmesan, garlic, salt, white vinegar, a few drops of stevia and extra virgin olive oil.

**After I made the pesto, I scraped the excess into my immersion blender jar and made a pesto mayonnaise:
About 2T fresh pesto, 1 large egg + 1 yolk, 2tsp lemon juice, pinch of salt, 1tsp mild mustard, 1.5 cups light olive oil. Put everything except the oil and pesto in the immersion cup, set the blender in to the bottom and gently pour all of the oil on top. Blend for 10 seconds then slowly pull the blender up to emulsify all of the oil into the mayonnaise. Once it’s completely blended, add the pesto and blend for a few seconds. Refrigerate.

I make my sriracha mayo the same way, adding up to 1 tablespoon sriracha, instead of the pesto.


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