Pesto Mozzarella Chicken... No ones complaining about cheesy chicken!

Pesto Mozzarella Chicken

So, I found this new recipe the other day and we LOVED it! If I didn't think it was weird and unheathly to drink the olive oil pesto juice out of the bottom of the pan, I would have. I made homemade mashed potatoes and broccoli with it... DELICIOUS! Dallas even took it with him the next day to work and said it was even better the second day. He loves left overs...I love fresh food.

Men are strange like that...

 

So, to make this bad mamma jamma you need a good pesto recipe. Don't you worry, I've got ya covered.

Basil-Walnut Pesto

• 3 cups fresh basil leaves


• 1 1/2 cups chopped walnuts


• 4 cloves garlic, peeled


• 1/4 cup grated Parmesan cheese


• 1 cup olive oil


• salt and pepper to taste . 

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Alright, now that you've got that part covered. We're onto the chicken...

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness


• 1 cup prepared basil pesto


• 4 thick slices mozzarella cheese

1. Preheat the oven to 350 degrees F


2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.


3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear. 

I take it out of the over every 15 minutes or so and drizzle some juice on top to keep the chicken moist. The first time I drizzle a little melted butter over the top of the chicken, and then the next 3 times I just spoon the olive oil in the bottom of the pan. 


Hope you love it!

I'll repost this to my blog in week and put up a new recipe!!!