Posted on | January 24, 2011 | 10 Comments |
I just got back from a weekend of total binge in Portland with four foodies, where we consumed enough calories to survive an entire week. So tonight I needed something light and green, and this baked pesto chicken with a simple arugula salad is exactly what the doctor prescribed. You can use any kind of pesto for this, even store-bought ones. I made a quick one with some walnuts, pine nuts, basil, garlic and lemon. I have a ton of pesto recipes on this blog, feel free to use any of those for this.
Once you have the pesto, rest is very simple. Just sear the chicken breast on the stove top, coat liberally with the pesto on both sides and transfer to a 400F oven and cook for 30 mins, voilà, your dinner is ready! If you really need a step-by-step recipe, scroll down to the bottom.
- 3/4th cup pesto (store bought or use one of these pesto recipes)
- 2 boneless, skinless chicken breasts
- 1 tsp vegetable oil
- Salt and pepper for seasoning
Wash the chicken breasts and pat dry with paper towels. Create three deep gashes on one side with a sharp knife. Pre-heat the oven to 400F
Grease a large oven-proof grill pan or sauté pan with the vegetable oil. Place the pan on the stove and when it is smoking hot, place the chicken breasts with the gashed sides on top. Season well with salt and pepper. Let the chicken sear for 3 minutes, then turn it over. Spread half of the pesto on the seared side. After searing the other side for 3 minutes, switch off the stove and turn the chicken breasts over. Now spread the remaining pesto on the gashed side, making sure to push as much of the pesto as you can into the gashes.
Transfer the pan to the oven and bake for 30 minutes.
Remove from the oven, and slice horizontally into thin strips and serve over a salad for a quick dinner.
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