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Italian Chicken Bake Recipe

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This recipe for Italian Chicken Bake, by , is from St. John's Club 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:  
Diane Silva-Gibson

Category:
Category:

Ingredients:  
Ingredients:  
1-1 pounds chicken breasts
cup pesto
1 (14 oz.) can Italian style diced tomatoes
1 cup Mozzarella cheese, shredded
2 Tbsp. fresh basil, finely chopped

Directions:
Directions:
Preheat oven to 400F. Spray a 9 square baking dish (or casserole dish) with non-stick spray. Pour can of tomatoes into pan and spread evenly over the bottom. Nestle chicken breasts into the tomatoes. Spread about 1 tablespoon pesto over each piece of chicken. Bake for 25-30 minutes until chicken is cooked through (the internal temperature should be 165F). Top with shredded cheese, and return to the oven for 5 minutes until melted. Use broiler if you want the cheese browned. Remove from oven and sprinkle with basil. Serve immediately and store any leftovers in the fridge.

Personal Notes:
Personal Notes:
I use chicken breasts when I make this recipe, but you can use any cut of chicken you like. Chicken thighs or even tenders work equally well. How quickly the chicken cooks depends on how thick your cuts are.

 

 

 

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