I am not usually a fan of casserole type, all in one dishes, but when I came across Pesto Chicken and Vegetables, I couldn't resist. It had all the right ingredients and sounded so easy!
I did change up the recipe a little, but let me tell you! This is amazing! We absolutely love it! It is so good I kept going back and sneaking some more bites for an after dinner snack! It's okay - I only had 1/2 the chicken breast for my dinner, so really I needed to just finish off the other half.... and that I did!
Approximately 20 small potatoes. I use the tiny yellow potatoes
1 red pepper (referred to as capsicums in Australia - I learned something new!)
2 medium zucchini, sliced
2 onions - I used yellow onions because that is what I had on hand
1 package fresh mushrooms - sliced or button type if you can find them
Extra Virgin Olive Oil
1 tablespoon fresh basil, chopped
salt and pepper
3-4 chicken breasts
1 small jar of sundried tomato pesto (found this in the produce section. I think it was a 7oz jar)
freshly grated parmesan
Preheat oven to 375 degrees F. Spray a 13x9" baking dish with cooking spray. Quarter potatoes and slice the vegetables thinly - about 1/2" thickness. Toss the potatoes and veges in the baking dish. Drizzle liberally with olive oil and sprinkle basil, salt and pepper on top.
Score (slice) each chicken breast 3 or 4 times being careful not to cut all he way through the breast. Place chicken on top of vegetables in baking dish and top each breast evenly with the sundried tomato pesto. Cover the dish with foil and bake in preheated oven for 60-90 minutes or until potatoes are softened and chicken is cooked to 160 degrees F. when an instant read thermometer is inserted into the thickest breast. Serve with grated parmesan cheese and enjoy!
|Ready for the oven!|
|Ready to eat!|