Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, basil pesto & mozarella chicken thighs. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor! Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Basil Pesto & Mozarella Chicken Thighs is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Basil Pesto & Mozarella Chicken Thighs is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Make ready basic Marinara Sauce
- Get Boneless Skinless Chicken Thighs
- Prepare Salt and Pepper
- Make ready Basil Pesto
- Prepare Tomatoes, sliced
- Prepare package sliced Mozarella
- Prepare Italian Seasoning
- Get Parmesan Cheese
- Make ready fresh Basil, shredded
- Prepare Angel Hair Pasta
Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper. The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender. It's fun to use a mortar and pestle, but the modern way is much easier.
Steps to make Basil Pesto & Mozarella Chicken Thighs:
- 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 most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender. It's fun to use a mortar and pestle, but the modern way is much easier. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan.
So that is going to wrap this up with this exceptional food basil pesto & mozarella chicken thighs recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
