Pesto Chicken Bake

Build the Meal Around Pesto Chicken Bake

• A green salad
• Steamed broccoli
• Roasted zucchini

How to Cook Pesto Chicken Bake

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Rub the oil over the base of a baking dish and lay in the chicken in a single layer. Season with the pepper.

   Mark done

2. Spread a tablespoon of pesto over each piece, scatter the tomatoes around the chicken and bake for 15 minutes.

   Mark done Start 15 min timer

3. Top with the mozzarella and bake for 8 to 10 minutes, until the cheese is melted and bubbling and the chicken is cooked through.

   Mark done Start 8 min timer

4. Rest for 3 minutes and finish with the basil.

   Mark done Start 3 min timer

Notes From the Method

Slice the breasts into even cutlets so the thinnest part does not dry out before the thickest is cooked.

If the dish looks watery, spoon some of the juices over the chicken before serving; they are full of flavour.

Tear the mozzarella into pieces rather than slicing it, so it melts evenly.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat in a covered dish in the oven until steaming hot.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.