Mozzarella Tomato Basil Pesto Chicken Food

BAKED BASIL PESTO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

BASIL PESTO TOMATO MOZZARELLA CHICKEN BAKE

Steps:

• Preheat oven to 400 F.
• Place chicken breasts in a medium size casserole pan.
• Sprinkle the chicken with salt. Top with minced garlic.
• Spread basil pesto evenly over each chicken breast.
• Add tomato slices on top.
• Add thickly sliced fresh Mozzarella cheese on top.
• Bake at 400 F in the preheated oven for 20-30 minutes, depending on the thickness of your breasts.
• When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato. Pour the juices from the bottom of the casserole pan over pasta or rice.

MOZZARELLA, TOMATO & BASIL PESTO CHICKEN

Steps:

• Pre-heat the oven to 180c / 370f.
• Place the chicken breasts in an oven proof dish and spread 1 tbsp of the basil pesto onto each chicken breast.
• Add the sliced tomatoes on top of the basil pesto.
• Sprinkle the grated mozzarella on top of the chicken breasts.
• Bake in the oven for 30-35 minutes ensuring that the chicken breasts are thoroughly cooked all the way through.
• Garnish with fresh basil leaves and serve immediately.

CHICKEN CAPRESE

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

CHICKEN MOZZARELLA

Steps:

• Cut a pocket into the side of each chicken fillet & insert cheese & ham & spread with pesto.
• Melt butter in a pan & cook chicken over a medium heat for approx 5 mins each side or until cooked through.
• Remove chicken & keep warm.
• Add chives, wine & stock to the pan & simmer 3 mins, add pesto & tomatoes.
• Combine cornflour & water & add to sauce, simmer until thickened slightly.
• Spoon sauce over chicken to serve.