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Baked Pesto Chicken Parm (Gluten Free) Recipe

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This recipe for Baked Pesto Chicken Parm (Gluten Free), by , is from Maus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Jark

Category:
Category:

Ingredients:  
Ingredients:  
1lb boneless skinless chicken thighs, about 8 (could use chicken breasts pounded thin then cut in half)
salt & pepper
1/3 cup pesto
1 cup marinara sauce
8oz fresh mozzarella cheese, sliced

Directions:
Directions:
Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 8x8" or 9x12" baking dish. Add pesto then use hands to evenly coat. Spoon marinara sauce over top of thighs followed by mozzarella cheese then cover tightly with foil and bake for 20 minutes. Remove foil then bake for 10 more minutes, or until chicken is cooked through and cheese is golden brown and bubbly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
I typically use chicken breasts over thighs for this recipe.

 

 

 

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