Mediterranean Chicken Recipe
fresh basil pesto base, aged mozz, spinach, chicken breast, house-roasted red peppers & grape tomatoes, Kalamata olives, feta
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Ingredients
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Pesto & Cheese Base
Chicken & Marinade
Vegetables & Toppings
Optional finishing
Method
Pesto & Cheese Base
- 1
Prepare base
Preheat oven to 400°F (200°C). In a small bowl, stir the basil pesto until loosened. Spread the pesto evenly over the bottom of a 9x13-inch baking dish or an ovenproof skillet to form an even layer about 1/8-inch thick. Sprinkle the shredded aged mozzarella evenly over the pesto, leaving a small border for the chicken to sit on.
Chicken & Marinade
- 2
Pound and marinate chicken
If chicken breasts are thick, place each between two sheets of plastic wrap and gently pound to about 3/4-inch thickness for even cooking. In a bowl, whisk together 2 tbs olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken breasts and turn to coat. Let marinate at room temperature 10 minutes (or up to 30 minutes refrigerated).
- 3
Vegetables & Toppings
- 4
Arrange vegetables
Toss the baby spinach with a light pinch of salt and the roasted red peppers to distribute. Pile the spinach mixture around and partially under the chicken so it wilts as the dish bakes. Scatter the halved grape tomatoes and Kalamata olives over and around the chicken. Sprinkle the crumbled feta evenly over the entire dish (over chicken and vegetables).
Bake & Finish
- 5
- 6
Rest and garnish
Remove from oven and let rest 5 minutes. Sprinkle torn fresh basil and optional red pepper flakes over the top. Drizzle with 1 tsp extra olive oil if desired. Serve warm, spooning melted pesto-cheese and vegetables over each chicken breast.