Baked pesto chicken breasts + how to bake chicken breasts tips
This fast and easy Baked Pesto Chicken Breasts recipe is topped with pesto,tomatoes, mozzarella, Parmesan cheese and lemon zest. Learn how to bake chicken breasts wrapped inside parchment paper along with a few herbs and vegetables for a foolproof method to bake chicken that is moist and tender with a lot of flavor.
Servings: 2
Ingredients
- 1 16 ounce boneless skinless chicken breast ,split
- kosher salt and fresh pepper to taste
- 2 Tablespoons pesto, Our Table 4 2’s homemade pesto or jarred pesto
- ½ medium tomato, sliced thin
- 3 Tablespoons mozzarella cheese 1.5 oz, shredded use fresh mozzarella if you feel like splurging.
- 1 teaspoons Parmesan cheese grated freshly grated for the best flavor
- 1 teaspoons lemon zest about 1 lemon
Instructions
- Gather your ingredients and tools and preheat the oven to 400° F . Pat the chicken dry with a paper towel. We will make one bundle at a time. Start by placing a 12 x 12-inch sheet of parchment paper on a baking sheet. Fold it in half and cut it into a half-heart shape.
- Unfold the paper and place the chicken breast in the center of one side . Sprinkle the chicken with salt, pepper, and spoon 1 teaspoon pesto over the top of each breast. Layer half of the sliced tomatoes, mozzarella and parmesan cheese.
- Bring the edges of the paper together and fold together to crimp closed. Be sure to leave some room inside the bundle for heat expansion, which will happen as the chicken bakes. Repeat steps 2 – 4 to make another parchment bundle.
- Bake for 15 to 20 minutes or until the chicken registers 165 F on an instant-read meat thermometer.Remove the bundle(s) from the oven and slit open the parchment paper; be careful that the steam doesn't burn you.Place on a plate and peel the parchment paper back a bit. Sprinkle lemon zest over the top. Pair with your favorite sides or slice and use in sandwiches, salads or soups. Enjoy.