Whenever I have leftover fresh basil leaves, I use them to make pesto sauce, then search for ways to use it. Pesto sauce keeps for a few days in the fridge, and for about a month in the freezer, but it doesn’t last forever – and it’s way too delicious to throw out.
Tonight, staring at the chicken breasts in my fridge and trying to decide what to do with them, it occurred to me that I could use my basic recipe for juicy baked chicken breast and adjust it to include pesto. The result was delicious. As it turns out, pesto goes incredibly well with chicken! I also love how easy this recipe is- it’s perfect for a weekday dinner.
- Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray it with olive oil spray.
- Place the chicken breasts on the baking sheet, flat side up. Lightly spray them with olive oil spray. Bake 10 minutes.
- Remove the pan from the oven. Turn the chicken breasts to the other side. Spoon about a tablespoon of pesto sauce on top of each chicken breast, spreading to coat.
- Bake 10 more minutes, or until internal temperature reaches 160 degrees F.
- Allow to rest 5 minutes, then serve.