Clapping On The Down Beat

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Quick Chicken January 21, 2016

Filed under: Meal Planning — clappingonthedownbeat @ 1:51 PM

A friend brought this dinner over to us one night and it has become a permanent rotation. I actually like it better as leftovers for paninis.

Chicken Pesto

Meat cooks much faster the thinner it is.  It also cooks more evenly.  I like pounding out chicken particularly.  Two easy cleanup methods are to either use a large zip lock bag (preferrably the freezer kind) or lay out cling wrap/saran wrap and place the chicken between two layers.  Use a meat pounder or a heavy pan to pound out the boneless chicken breasts to about 1/2″ thickness.


Place the chicken in a 9×13 pan and sprinkle with salt and pepper.  Spread a heaping tablespoon (or two) of pesto over each chicken breast.  If you like sundried tomatoes, I have seen jars of prepared sundried tomato spread too.  Next sprinkle on a good layer of shredded mozzarella .


Bake at 375 for about 20-30 minutes.  I like the cheese to brown.


Serve with a side of rice or pasta, some steamed veggies or a salad.  I think this makes the best left overs for panini sandwiches.  If you don’t have a press, take a brick and wrap it in foil.  Place your chicken pesto sandwich (witch the bread buttered on both sides) in a skillet and the brick on top to press the sandwhich down.  Flip the sandwhich over after a few minutes so it gets golden- like you would cook a grilled cheese.


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