Chicken Margherita
This is a awesome, light meal. The pungent and robust flavors of the pesto is the star of the show. I usually pair it with pasta and use some of the pesto in the noodles. It makes for a great meal.
Servings Prep Time
6People 5Minutes
Cook Time
25Minutes
Servings Prep Time
6People 5Minutes
Cook Time
25Minutes
Ingredients
Instructions
  1. Start by getting a large cooking sheet and putting one tbs of olive oil on the surface. You also want to preheat your oven to 400 degrees F.
  2. Next, take your chicken breast and split them in half.
  3. Take your pesto and spread it over the top of the chicken breast.
  4. Next put your baby spinach on top of the chicken breast
  5. Next slice your tomatoes and add one to two slices on top of the baby spinach.
  6. Put the sheet pan in the oven and bake for 20 to 25 minutes at 400 degrees F.
  7. When you have about 10 minutes remaining on your chicken, start a stock pot full of water on high heat.
  8. Add a tbs of salt and 1-2 tbs of olive to the water.
  9. Bring water to a boil then add noodles. Cook till they are Al Dente or almost done where they still have a little bite to them.
  10. When you have about 5 minutes of time remaining, pull chicken from the oven and add your fresh sliced mozzarella cheese.
  11. Turn your oven on broil at 500 degrees F. Cook chicken till cheese is melted.
  12. Drain your pasta. Use the remainder of the pesto to add to the pasta and give the pasta a good turn or two. Add pasta to your plate and then top with 1 to 2 pieces of chicken. Enjoy!

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