Pesto and veggie lovers, have I got a chicken dish for you:
Here’s what you need:
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 Tbsp olive oil
1 tsp balsamic vinegar
1/4 cup water
1 cup mushrooms, sliced
1 package of cherry or grape tomatoes
1/2 red onion, sliced
Mozzarella cheese, optional
Start by preheating your oven to 375 degrees. While you wait for it to get up to temperature, brown your chicken breasts on the stove top (I used a little bit of olive oil in my pan when I did mine). All we’re looking for is to cook the outsides and seal the juices in, so don’t worry about cooking them too long, just hot and fast. Place them in a baking dish when you’ve browned them and create your pesto. You will need your blender. Put your garlic, basil, olive oil, vinegar and water into the blender and pulse until it’s nice and chopped up. Pour this over your chicken. Top with your mushrooms, tomatoes and red onion.
I didn’t actually add any cheese this time, but I’m planning to next time I make this dish. It’s delicious without it, and if you’re worried about fat content you’d want to leave it off, but I think that it will take this from delicious to over-the-top good. I think probably the best way to go about it if you’re adding cheese is to add it after your chicken has baked and put the whole thing back in for 5 minutes or so to let it melt.
Place your chicken in the oven and allow to cook for around 40 minutes. Double check to make certain it’s cooked through (165 degrees) and serve.
G wasn’t so big on this one. He liked the mushrooms, and was okay with the chicken…but he was having nothing to do with the cherry tomatoes. “Too squishy” he told us after trying his mandatory bite. Ah well. They can’t all be home runs.
Like I said earlier, this is very good even without adding cheese, but as I’ve mentioned in conjunction with my gestational diabetes saga, we tend to eat pretty low carb, high fat, so “add cheese” is standard operating procedure in our kitchen.