Sunday, March 14, 2010

Pesto Chicken

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


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. Anonymous9:10 PM

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