Pesto Chicken Recipe

Inspired by GreenFire

Time1h

Serves4

pesto mascarpone, free-range chicken, caramelized onions, tomatoes, garlic aioli, arugula, goat cheese, mozzarella

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Ingredients

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1
Mix Pesto Mascarpone
In a mixing bowl, combine the mascarpone cheese and pesto sauce. Stir well until fully blended and creamy. Set aside.

2
Cook Chicken
Preheat your oven to 375°F (190°C). Season the free-range chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and cook the chicken breasts for 6-7 minutes on each side until golden brown. Transfer the chicken to a baking dish.
3
Caramelize Onions
In the same skillet, add thinly sliced onion and a pinch of salt. Cook over low heat for about 15 minutes, stirring occasionally, until the onions are soft and golden brown.

4
Layer Ingredients
Spread a generous layer of the pesto mascarpone over each chicken breast. Top with caramelized onions, sliced tomatoes, and sprinkle with goat cheese and mozzarella cheese.
5
Bake
Place the assembled chicken in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.

6
Garnish and Serve
Once baked, remove the chicken from the oven. Top with fresh arugula and a drizzle of garlic aioli before serving.