Baked Italian Chicken Pesto and Vegetables

Pesto is one of my favorite sauces. I tend to make quite a bit each time I make it, then use it for many different dishes. It just goes so well with just about any dish.

It was a chicken night, and I had some pesto left from my last batch, so I used it with the chicken and did a chicken pesto bake. I also added some tomatoes, mushrooms, garlic and shallots to the batch and served it all over some fettuccine alfredo, that was also leftover. It was just enough for dinner for the two of us.

I marinated my chicken in a pesto vinegar mix first, for about 2 hours before cooking, so it was very flavorful and nice and tender.

Pesto Vinegar Marinade

1 TBSP olive oil or basil olive oil

1 TBSP white wine vinegar – I used Prosecco wine vinegar

2-3 TBSP pesto sauce

2 tsp garlic

2 tsp Italian seasoning – I used oregano, basil, thyme and marjoram

1/2 tsp red pepper flakes, or to taste

1-2 lbs chicken breasts

Combine everything together and coat the chicken. Cover and refrigerate for at least an hour before cooking.

Make more or reserve some of the sauce for topping the chicken later.

Preheat the oven to 425* F or 219*C.

Spray a deep baking dish with cooking spray.

Chicken Pesto Bake

marinated chicken breasts

1 cup tomatoes, either cherry, grape or Campari, cut in half – this time I used Campari

1-2 shallots, diced fine

1-1 /2 cups sliced mushrooms

1 TBSP garlic

salt & pepper to taste

more of the pesto vinegar sauce

1 1/2 cups shredded Mozzarella cheese

Cook the chicken for about 20 minutes or so or until it is cooked. Add the tomatoes and place around the chicken. Top with the mozzarella cheese and place back in the oven to continue to cook for another 20-30 minutes, or until the cheese is completely melted and has a slight crust to it.

Saute the mushrooms, garlic and shallots with salt & pepper in olive oil and a little butter for about 5-7 minutes, or until they are cooked. Set aside and keep warm.

When the chicken is done, serve it over cooked pasta of your choice. I like to layer my foods. I think it makes a better presentation. It’s an old restaurant thing I guess. 🙂 So I started off with the pasta, added a dash of the pesto vinegar sauce, with the chicken next, then more sauce, finished with the mushrooms and tomatoes. I added some warmed ciabatta on the side and completed the meal with a cool, crisp white wine.

DELICICOUS!!!! It was quick, easy-peasy, and very festive with the green pesto sauce and the red tomatoes.

Have a great day and make everyday great. Happy Holidays and Merry Christmas. May this holiday season keep you safe and well. ‘Til next time.