Fresh Tomato Pesto Chicken-What My Daughter Made For Dinner

After burning some calories at the gym Sunday (a sadistic workout she devised which included cardio, floor work and weights…I bombed out on the crunches…) our 14 year-old daughter Emma declared “I am going to make dinner tonight!”  She has made several dishes this summer and her culinary skills have blossomed so we certainly encourage this type of behavior.  Sunday dinner is usually either Clean Out the Fridge Night or take-out sushi as we wind down from a typically busy weekend, so we took her up on the offer.

Emma has become a fan of the website myfridgefood.com  (a fun site where you simply check off the various items already in your fridge and a bunch of recipes are suggested) to find interesting dishes,  as well as the ever-popular Pinterest, where you…well, find anything…

FullSizeRender (002)Emma wanted to zero in on a dinner that would include items we already had on hand, be enhanced by fresh produce, and not be an all-afternoon event.  The deciding factor was the chicken breasts we bought at the store earlier in the day, the fresh tomatoes from the farmers market and the home-made pesto that is a staple in our fridge during the summer.  The result was Fresh Tomato Pesto Chicken!

I have to say, Emma pulled it off swimmingly!  Having all the ingredients ahead of time allowed her to put this together in
about an hour.  The pesto was a great compliment to the fresh tomatoes, the chicken was moist and juicy, and the baked mozzarella cheese created a crusty topping that would appeal to Chicken Parm lovers!  She served the dish with penne pasta and pan-cooked asparagus along with a side of fresh fruit.

Fresh Tomato Pesto Chicken

  • Servings: 4
  • Time: 1hr 15mins
  • Difficulty: easy
  • Print

Easy Pesto

2 cups fresh basil leaves

¼ cup pine nuts (raw or roasted)

2 garlic cloves

½ cup extra-virgin olive oilFullSizeRender (007)

½ cup grated Parmesan cheese

Combine basil leaves, pine nuts and garlic in food processor and process until minced.  While processing, slowly add olive oil until smooth.  Add cheese and process until combined.

Fresh Tomato Pesto Chicken

4 boneless skinless chicken breasts

1/3 cup pesto

2 large fresh tomatoes, sliced

1 cup grated mozzarella cheese

1 tsp Italian seasoning

2 tbsp olive oil

Salt and pepper to taste

Preheat oven to 400 degrees.  Lightly cover the bottom of a casserole dish with olive oil and place the chicken breasts in the dish.  Cover the chicken with pesto and lay the fresh tomato slices on top of the chicken.  Add salt and pepper on the tomatoes and chicken and cover with mozzarella cheese.  Sprinkle the Italian seasoning and bake for 40 minutes until chicken is done.

 

 

 

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