Recipe: Delicious Basil Pesto & Mozarella Chicken Thighs

Basil Pesto & Mozarella Chicken Thighs. Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn't get bruised or lose its flavor and maintains its vibrant green color.

Basil Pesto is such a versatile sauce. It's fantastic tossed with any pasta or used as a spread on sandwiches. It's the secret ingredient in Chicken Pesto Pasta or these Chicken Pesto Roll-Ups. You can cook Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

Prepare 1 jar of basic Marinara Sauce.
Prepare 6 of Boneless Skinless Chicken Thighs.
You need to taste of Salt and Pepper.
Prepare 1 jar of Basil Pesto.
You need 4 of Tomatoes, sliced.
Prepare 1 (8 oz) of package sliced Mozarella.
Prepare of Italian Seasoning.
You need of Parmesan Cheese.
Prepare Handful of fresh Basil, shredded.
Prepare 32 oz of Angel Hair Pasta.

Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and.

Basil Pesto & Mozarella Chicken Thighs instructions

Preheat Oven to 350°F.
Pour marinara in a 13"x9" baking dish..
Place chicken thighs in the baking dish and sprinkle with salt and pepper..
Spread pesto on each chicken thigh.
Cover them with tomatoes, and sprinkle with salt and pepper.
Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
Toss pasta with fresh basil.
Remove chicken from oven (don't forget to shut it off)..
Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
*NOTES** Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil..

The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. Traditionally, pesto is a sauce made of fresh basil leaves, garlic, pine nuts, olive oil and aged hard cheese such as Parmigiano-Reggiano and/or Pecorino Sardo. And strictly speaking, that's what it still is. Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.