How To Impress a Crowd: Pesto Chicken

Boy moved out years ago, yet I still cook like he’s about to walk in the door with his hungry crew.

I’m lucky that we are a leftover-lovin’ family.

If you love pesto, yet haven’t made Pesto Chicken – what are you waiting for? An invitation?

Consider yourself invited!

(NOTE: I saw this recipe on a video, which I can no longer find, so if you know it…SHARE IT!)

What you’ll need:

8 chicken bone-in thighs or breasts

Pesto

1 large or 2 medium sliced tomatoes (if they’re homegrown, all the better!)

Grated cheese (any type that suits your fancy)

Assemble:

Place chicken, skin up (you can also use skinless chicken), in a well-buttered 9 x 13 pan. Smother with pesto:

Layer tomatoes on top of pesto:

Optional step: cover with Parmesan cheese:

Generously cover tomatoes with grated cheese (I used a mixture of Cheddar and Monterrey) and place in a 400° oven, uncovered:

Bake at 400° for 50-60 minutes if using bone-in chicken pieces or 40 minutes for boneless.

Chicken is done when internal chicken temp reaches 165°.

Oh, momma! The cheese makes a crispy topping and the chicken is tender and flavorful.

We decided upon first bite that this is a new favorite recipe.

The great thing is you can easily make this for a large crowd. The presentation is impressive and the taste sophisticated…like us! (~snort~)

Whacha waiting on?

Get to impressin’!

Get to sophisticatin’!

Happy Pesto Chickening, y’all!

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