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Oven-Baked Chicken with Pesto and Mozzarella

V kuhnyata s BeniV kuhnyata s Beni
MasterChef
1986
Nadia Galinova
Translated by
Nadia Galinova
Oven-Baked Chicken with Pesto and Mozzarella
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Preparation
10 min.
Cooking
25 min.
Тotal
35 min.
Servings
2
"The Oven-Baked Chicken with Pesto and Mozzarella is a quick meal even for a special occasion"

Ingredients

  • chicken fillet - 1.1 lb (500 g)
  • ground white pepper
  • salt - to taste (finely ground sea salt)
  • cherry tomatoes - 5.3 oz (150 g)
  • mozzarella - 1 ball (125 g)
  • butter - 3 tbsp. and 1 tsp. oil
  • For the pesto
  • basil - 0.7 oz (20 g)
  • walnuts - 0.15 oz (4 g)
  • salt - 1/2 tsp. or to taste
  • garlic - 1 clove (medium - sized)
  • extra virgin olive oil - 1/3 cup (80 ml)
measures

How to make

I washed the chicken fillet, dried it with kitchen paper and sprinkled with salt and ground white pepper.

In a pan, heat 1 tbsp. butter and 1 tsp. oil and put the fillets to fry for about 4 minutes per side or until an appetizing color is obtained. The heat setting was 5 on my stove.

During this time I prepared the pesto by putting all the ingredients in the bowl of the food processor and grinding them for no more than 30 seconds. I cut the mozzarella into slices according to the number of fillets. I had 10 of them.

I heated the oven to 360°F (180°C). I placed the cooked fillets in a small tray measuring 11x9″ (28x22 cm).

I put some of the pesto on top of each fillet and covered them with a piece of mozzarella without pressing them.

Around the fillet I arranged the halved cherry tomatoes.

In the still heated pan, I put the remaining 2 tbsp. butter and when they were melted and mixed with the rest of the sauce from the chicken, I poured them over the fillets. I put them to bake until light golden brown or about 25 minutes.

It doesn't have to be baked for too long, so that the pesto chicken stays juicy.

I immediately served the Oven-Baked Chicken with Pesto and Mozzarella

Enjoy your meal!

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