Sunday, March 14, 2010

Pesto Chicken






Boneless chicken breasts
Basil pesto (1-2 teaspoons per breast)
Provolone cheese
Garlic (1 clove per breast)
Tomatoes







.



Mince garlic and add to pesto.

Put plastic wrap over chicken breast to prevent splashing raw chicken juice all over your kitchen, and pound to about 3/4 inch thick. Place on pizza skin*, with a cookie sheet under the skin. (or just a cookie sheet)

Spread a thin layer of pesto on the chicken. Add thin tomato slices, then a layer of provolone cheese. Bake at 350 until provolone is toasted and chicken is done, about 20 minutes.

*A pizza skin is a mesh of expanded aluminum with a steel rim, available in most restaurant supply stores. It is great for baking almost anything that would normally go on a cookie sheet, and won't ooze into the holes too much. It cooks faster, more evenly and minimizes soggy bottoms.

1 comment:

  1. Nice work - I bet you could do this with thick-cut pork chops, too. Maybe stuff them with the tomatoes and pesto...mmmm.

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