An old favorite

One of my neighbors called yesterday to ask for the recipe for the chicken/eggplant casserole I served at the neighbor party.  I didn’t realize that she didn’t know about the blog.  I was telling her that the chicken pesto sundried tomato recipe is a favorite with lots of friends.  We are actually eating out tonight but I give you one of my classics.  (I created this recipe when I was looking for something easy and inexpensive to serve for a large dinner party.)  It is easy to make, you can prepare it ahead of time, it is pretty, it freezes well and people love it.  And it only has 3 ingredients (4 if you add the pine nuts.)  My recommendation for tonight would be to serve it with steamed broccoli but it pairs well with rice, cous cous or any vegetable.  When I did the dinner party I served it with cous cous and a vegetable gratin of layered zucchini, red onion, tomatoes and herbs baked in a casserole with a little Parmesan cheese.

Chicken with Pesto and sundried tomatoes

  • 1 boneless skinless chicken breast per person
  • 1 – 2 tsp of pesto per person
  • 1 – 2 tsp of minced sundried tomatoes per person

Pound chicken breasts between two pieces of wax paper until even.  Spread each with sundried tomatoes and pesto and then roll up.  (I did photos of the prep a while back so if you search blog you can find.)  Place in a ceramic baking dish and refrigerate until ready to cook.  Cook at 350 for 35 – 40 minutes.  I like to spoon a little of the pan juice over the chicken a few minutes before the end.  If you like, you can sprinkle with pine nuts.  Leftovers are delicious and also freeze well.

I did a post a while back where I took pictures at each step so if you want a step by step walk through, search blog for chicken with pesto and you’ll find the tutorial.  🙂