Basil Pesto & Mozarella Chicken Thighs. Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.
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. You can cook Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you cook it.
Ingredients of Basil Pesto & Mozarella Chicken Thighs
- You need 1 jar of basic Marinara Sauce.
- Prepare 6 of Boneless Skinless Chicken Thighs.
- You need to taste of Salt and Pepper.
- Prepare 1 jar of Basil Pesto.
- Prepare 4 of Tomatoes, sliced.
- It's 1 (8 oz) of package sliced Mozarella.
- It's of Italian Seasoning.
- Prepare of Parmesan Cheese.
- It's Handful of fresh Basil, shredded.
- It's 32 oz of Angel Hair Pasta.
Transfer the pesto to a large. Basil pesto, the iconic green sauce we slather on pasta and bruschetta, is both ancient and modern. Long beloved in Italy, basil pesto became popular in the U. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy.
Basil Pesto & Mozarella Chicken Thighs instructions
- Preheat Oven to 350°F.
- Pour marinara in a 13"x9" baking dish..
- Place chicken thighs in the baking dish and sprinkle with salt and pepper..
- Spread pesto on each chicken thigh.
- Cover them with tomatoes, and sprinkle with salt and pepper.
- Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
- Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
- 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
- Toss pasta with fresh basil.
- Remove chicken from oven (don't forget to shut it off)..
- Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
- *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.