Recipe: Perfect Basil Pesto & Mozarella Chicken Thighs

Basil Pesto & Mozarella Chicken Thighs. Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn't get bruised or lose its flavor and maintains its vibrant green color.

Basil Pesto & Mozarella Chicken Thighs Can you make dried basil pesto? And does it even taste good? Can you make dried basil pesto? You can have Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

  1. It's 1 jar of basic Marinara Sauce.
  2. You need 6 of Boneless Skinless Chicken Thighs.
  3. Prepare to taste of Salt and Pepper.
  4. You need 1 jar of Basil Pesto.
  5. Prepare 4 of Tomatoes, sliced.
  6. It's 1 (8 oz) of package sliced Mozarella.
  7. You need of Italian Seasoning.
  8. You need of Parmesan Cheese.
  9. You need Handful of fresh Basil, shredded.
  10. Prepare 32 oz of Angel Hair Pasta.

When someone asked us this question, our first thought was: why on earth would you want to? Basil pesto comes together in a matter of minutes, which-besides its incredible taste and versatility- is another bonus. You need a food processor or blender to begin. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy.

Basil Pesto & Mozarella Chicken Thighs step by step

  1. Preheat Oven to 350°F.
  2. Pour marinara in a 13"x9" baking dish..
  3. Place chicken thighs in the baking dish and sprinkle with salt and pepper..
  4. Spread pesto on each chicken thigh.
  5. Cover them with tomatoes, and sprinkle with salt and pepper.
  6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
  7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
  8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
  9. Toss pasta with fresh basil.
  10. Remove chicken from oven (don't forget to shut it off)..
  11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
  12. *NOTES** Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil..

Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and. Basil pesto, the iconic green sauce we slather on pasta and bruschetta, is both ancient and modern. Long beloved in Italy, basil pesto became popular in the U. Pesto is one of my favorite condiments to keep on hand. Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping If using immediately, add all the remaining oil and pulse until smooth.

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