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
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.