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Thursday, March 13, 2014

Pesto Chicken

That Geoffrey Zakarian is a hunk. He's handsome when he's rendering judgement on Chopped and he's even hotter when he's cooking on Food Network's latest offering, The Kitchen. 

He hit a home run last weekend when he prepared a Spring-inspired, pesto salmon. So easy and so intuitive, as far as flavor palates are concerned. I had to try it.

We had leftover chicken breasts in the freezer, so before buying fresh salmon, I opted to use what we had, and I thawed the frozen boneless breasts. 

Thank you, Geoffrey, for a fabulous, Spring-inspired dish that offers versatility with protein, allowing me to mix it up, depending on what we have on hand or what's on sale any given week. 

Geoffrey's Pesto Chicken



4 boneless, skinless chicken breasts
1 container of pesto
Dijon mustard
Melted butter
Salt and pepper to taste

  • Preheat your oven to 325.
  • Using a pastry brush, lightly brush melted butter onto your baking sheet. 
  • Season the pan with salt and pepper....I know, odd, but it works. Perfectly seasoned protein.
  • Place the chicken breasts on the seasoned baking sheet. Brush the chicken breasts with a light coat of melted butter. Season the tops with salt and pepper to taste.
  • In a small bowl, mix about 3-4 tablespoons of the pesto with about 2-3 tablespoons of Dijon mustard. You can eye-ball it. The pesto is the star. The mustard enhances it...truly.
  • Mix until well blended. Depending on your pesto love, or the size of the chicken breasts, you may need to mix up more. It's better to make more than make too much and waste it.
  • Spoon the pesto mixture onto the chicken. 
  • Bake the chicken 30-40 minutes, or until cooked through. It smells amazing and tastes even better. 
  • You'll have oil on the bottom of the pan. If you're a bread eater, I'm guessing it's a fabulous dipping oil. I'm not, so I can't vouch for it. But I don't leave the chicken sitting in the oil...too much. It's olive oil from the pesto, but still, I don't care for the extra oil.
Geoffrey served his pesto salmon with a cucumber salad. 

I served mine with a fabulous spaghetti squash side dish...recipe coming tomorrow.

What dishes do you look forward to each season? What's up for Spring? Inspire me. 

Cheers!




12 comments:

  1. Replies
    1. So easy and so delicious! Come back tomorrow for an equally easy side dish. :-) Thanks so much for your visit!

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  2. I love it and even more so that you used chicken since I don't eat fish. I tend to go with lots of salads in spring with lots of veggies and fruits.

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    Replies
    1. Kerry, it really is delicious. We eat a lot of fruits and veggies as well, but it's nice to have flavorful protein options as well. This fits the bill for sure.

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  3. I be this smells incredible when it's baking. So simple and yummy-thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

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    Replies
    1. Hi Alison,
      It does smell amazing! So delicious! It's so easy and so delicious...a win-win. Thanks for the opportunity to share.

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  4. Looks delicious! I'm stopping by from Let's Be Friends blog hop & I'm already following your lovely blog.
    Thanks
    Angie
    PS – I would also like to invite you to a networking blog hop that lasts 1 month long: “The Chain Linky CLIMB” on my blog– Thank you! Chain Linky CLIMB

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    Replies
    1. Hi Angelique,
      Thank you so much for the opportunity to link up. I will definitely check out the Chain Link Climb. Thanks again. And I hope you enjoy the chicken...it's fabulous! :-)

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  5. That sounds awesome! Love easy and tasty dishes like that. Pinning!

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    1. Hi Jillian! Thanks so much for the pin! It is so easy and so delicous! It's so easy to adjust the pesto or mustard to your taste...no measuring required. I hope you like it. Thanks so much for stopping by. Cheers!

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  6. Hi Kelly! I'm stopping in from Let's Get Real today. This is a great versatile recipe. I look forward to trying it soon. Pesto is such an easy way to add a lot of flavor to a dish. Keep watching Geoffrey. I like the spin you put on his ideas!

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    Replies
    1. Thank you! It's such an easy and delicious dish. And you can adjust the pesto/mustard ratio, depending on your taste. I love Geoffrey's new show...The Kitchen...so many helpful hints and tips. Thanks again for your visit. :-) I really appreciate it.

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