Easy Baked Pesto Chicken | Juicy, Tender and Delicious!! 🤩

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories, while cheddar is often cheaper.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: soy sauce

Balsamic vinegar is lower in calories, while soy sauce is less expensive.

Make the pesto by pulling off 2 oz of fresh basil leaves, discarding the large stems.

Add 1/4 cup pine nuts to the blender.

Add 1/3 cup grated Parmesan cheese to the blender.

Add 1/2 teaspoon kosher salt to the blender.

Add 2 cloves of garlic to the blender.

Pour in 2/3 cup extra virgin olive oil gradually while blending.

Pulse until the pesto is well mixed and green, adjusting oil as needed.

Set the pesto aside, reserving some for serving later.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Place 4 chicken breasts on the baking sheet, preferably smaller and similar in size.

Season the chicken breasts lightly with salt and black pepper.

Spread pesto over each chicken breast, ensuring a thick layer.

Lay 2 slices of prosciutto over each chicken breast, tucking them under the chicken.

Transfer the baking sheet to the preheated oven.

Bake for 20 to 25 minutes, checking for an internal temperature of 165°F (75°C).

Remove the chicken from the oven once done and let it rest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens