I have a passion for basil pesto. I adore it so much that I even tried to grow my own basil so I could have pesto more often. Unfortunately, I have a black thumb. The number of basil plants I have either killed or allowed to flowers is ridiculous.
So, I am content with splurging every once in a while by browsing through the deli and picking up a package of fresh basil pesto.
Since I get it so rarely, I always want to do something amazing with the pesto, but as I am limiting my carb intake, I knew pasta could not be my main dish. That is when it struck me… Basil Pesto Chicken.
I wondered if the pesto would discolor in the oven but it maintained the vibrant green right up until I smothered it in Provolone. I’m telling you this just in case you want to skip the Provolone… but why would you do that?
Pesto Provolone Chicken Breast
- 3 to 4 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt pepper, and onion powder for seasoning chicken
- 1 clove garlic minced
- About 1/2 cup prepared basil pesto
- 3 to 4 slices Provolone cheese
- Heat oven to 375 degrees.
- Sprinkle chicken breasts on both sides with salt, pepper, and onion powder.
- Heat an oven-safe skillet over medium-high heat. Drizzle olive into the skillet and heat until it shimmers, about 15 seconds. Add minced garlic and saute for about 10 seconds before adding the chicken breast. Brown chicken evenly on both sides. Remove skillet from heat.
- Add about 2 tablespoons of basil pesto under and over each piece of chicken. Cover the skillet with foil and place in oven for about 30 minutes or until chicken breast reaches 160 degrees.
- Remove foil and add a slice of provolone to each chicken breast. Return to oven, uncovered, and cook another ten minutes or until internal temperature reaches 170 degrees.
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