Roasted Chicken + Pesto Recipe
marinated grilled chicken breast/ basil pesto / garlic oil/mozz / fontina / oven roasted tomatoes/ evoo/chili flakes
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Ingredients
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Marinated Chicken
Basil Pesto
Oven Roasted Tomatoes
Cheese Topping
Method
Marinated Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, salt, black pepper, and chili flakes. Mix well.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- 3
Basil Pesto
- 4
Prepare the Pesto
In a food processor, combine fresh basil leaves, parmesan cheese, pine nuts, garlic, olive oil, and salt. Pulse until smooth and creamy.
- 5
Adjust the Consistency
If the pesto is too thick, add a little more olive oil until desired consistency is reached.
Oven Roasted Tomatoes
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 7
Prepare the Tomatoes
In a baking dish, toss cherry tomatoes with olive oil, salt, and black pepper until evenly coated.
- 8
Roast the Tomatoes
Roast in the preheated oven for about 20-25 minutes or until the tomatoes are soft and slightly caramelized.
Assemble the Dish
- 9
Combine Chicken and Pesto
Spread a generous layer of the prepared basil pesto over each grilled chicken breast.
- 10
Add Cheese
Top each pesto-covered chicken breast with equal amounts of mozzarella and fontina cheese.
- 11
Melt the Cheese
Place the assembled chicken breasts in a baking dish and put them in the oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.
- 12
Serve
Serve the roasted chicken topped with cheese alongside the oven-roasted tomatoes.
