Chicken Pesto Recipe
white sauce, Buttonwood Farms chicken breast, cherry tomatoes, roasted red peppers, red onions, pesto, fresh mozzarella
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Ingredients
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Main Ingredients
Sauce
Method
Preparation
- 1
Prepare Chicken
Preheat the oven to 375°F (190°C). Season the Buttonwood Farms chicken breasts with salt and pepper. Place them on a baking sheet and bake for 25-30 minutes or until the chicken is cooked through and juices run clear. Remove from the oven and let it rest for 10 minutes before slicing.
- 2
Chop Vegetables
While the chicken is baking, wash and halve the cherry tomatoes. Drain and chop the roasted red peppers into bite-sized pieces. Peel and slice the red onion into thin rings.
Assembly
- 3
Combine Ingredients
In a large mixing bowl, combine the sliced chicken breast, cherry tomatoes, roasted red peppers, and red onions. Gently toss to mix all the ingredients evenly.
- 4
Add Sauces
Pour the white sauce and pesto over the chicken and vegetable mixture. Stir gently until all ingredients are well coated with the sauces.
Final Touch
- 5
Add Mozzarella
Fold in the fresh mozzarella cubes into the mixture, ensuring they are evenly distributed. Transfer the entire mixture into a baking dish.
- 6
Bake
Place the baking dish in the preheated oven and bake for an additional 15-20 minutes, or until the mozzarella is melted and bubbly.
