Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2022: * Make 1 recipe/month from German baking book


Wednesday, July 22, 2020

Presto Pesto Chicken


I needed to use some of my bountiful basil, so I made some pesto.  This recipe was an easy and tasty way to use some of the pesto.  And since I still had shredded mozzarella in my fridge from a previous recipe, I put that on top for fun.  It was so easy, I almost feel silly posting this as a recipe.


Presto Pesto Chicken 

Ingredients:
Boneless skinless chicken breasts
Basil Pesto  (see recipe below)
salt and pepper
Tomato slices
Fresh or shredded mozzarella cheese

Directions:
Smother each chicken breast in pesto on all sides (about 1-2 tablespoons pesto per breast).  Season with salt and pepper.   Grill for 5-6 minutes on each side (or bake in oven for 25-30 minutes) until done.

When cooked through, spread more pesto on top of each chicken breast.  Top with a tomato slice and mozzarella cheese.  Grill or broil a few minutes until cheese is melty.


Pesto Recipe
1/4 cup pine nuts, lightly toasted
2 cups packed basil leaves
2 cloves garlic, peeled
1/3 cup shredded/grated Parmesan cheese
1/4 cup olive oil
salt to taste

In a food processor, pulse the pine nuts, basil, garlic, and cheese until finely chopped.  With the processor running, add the oil in a thin stream until the pesto comes together and is well combined.  Season with salt to taste.   Store in an air-tight jar.  Refrigerate for up to 1 week or freeze in lightly greased ice cube trays for 3 months.



No comments:

Post a Comment