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Pollo E Pesto Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes POLLO E PESTO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves; 1 cup extra-virgin olive oil; 3 tbs pine nuts; 2 each garlic cloves; 1 cup grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 1 tsp lemon juice (optional, for brightening); 4 each boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 tbs olive oil; 1 cup mozzarella cheese, sliced or shredded; 0.5 cup cherry tomatoes (optional, for garnish); 4 servings cooked pasta or crusty bread (optional); 0.25 cup extra basil leaves; 1 tbs toasted pine nuts (optional)

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time40m

Serves4

Make Pollo E Pesto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pesto

2 cups Fresh basil leaves

1 cup extra-virgin olive oil

3 tbs Pine nuts

2 each Garlic cloves

1 cup Grated Parmesan cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp lemon juice (optional, for brightening)

Chicken

4 each boneless skinless chicken breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

2 tbs olive oil

1 cup mozzarella cheese, sliced or shredded

1/2 cup cherry tomatoes (optional, for garnish)

To Serve

4 servings cooked pasta or crusty bread (optional)

1/4 cup extra basil leaves

1 tbs toasted pine nuts (optional)

Method

Pesto

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.

Blend pesto

In a food processor, combine the cooled pine nuts, basil leaves, garlic cloves, grated Parmesan, salt, and pepper. Pulse to break down the ingredients. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture forms a smooth but slightly textured paste. Taste and add lemon juice if desired to brighten. Adjust salt and pepper to taste. If the pesto is very thick, add an additional 1–2 tablespoons olive oil or a little water to reach a spreadable consistency.

Reserve

Transfer about 1 cup of pesto to a small bowl for topping the finished chicken. Reserve any extra in an airtight container and refrigerate (will keep 3–4 days) or freeze for longer storage.

Chicken

Prepare chicken

If breasts are very thick, butterfly or pound them to an even thickness (about 3/4 inch) so they cook evenly. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Sear

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, add the seasoned chicken breasts (work in batches if needed) and sear until golden, about 3–4 minutes per side. You are not cooking through completely—just building color. Remove from heat.

Top with pesto and cheese

Spoon about 2 tablespoons (or more if you prefer) of the prepared pesto over each seared chicken breast, spreading to cover the top. Evenly distribute the mozzarella slices or shredded mozzarella over each piece so it melts during baking.

Bake to finish

Preheat the oven to 375°F (190°C) if not already hot. Place the skillet (or transfer chicken to an ovenproof dish) into the oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly, about 12–18 minutes depending on thickness. If using cherry tomatoes, scatter them around the chicken for the last 8–10 minutes of baking so they blister slightly.

Rest

Remove the chicken from the oven and let it rest 5 minutes. This helps the juices redistribute and allows the cheese to set slightly for easier slicing.

To Serve

Plate

Place each chicken breast on plates over a bed of cooked pasta tossed with a little olive oil or alongside crusty bread. Spoon any pan juices over the chicken and add an extra dollop (about 1 tablespoon) of fresh pesto on top of each breast.

Garnish

Garnish with torn basil leaves and a sprinkle of toasted pine nuts. Serve immediately.