Basil Pesto & Mozarella Chicken Thighs Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients. 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.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

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

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 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. Traditionally, pesto is a sauce made of fresh basil leaves, garlic, pine nuts, olive oil and aged hard cheese such as Parmigiano-Reggiano and/or Pecorino Sardo. And strictly speaking, that's what it still is.

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