Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Basil Pesto & Mozarella Chicken Thighs is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my whole life.
The Taste You'll Love To Serve With Classico Pesto & Bruschetta Sauce. Save On Basil Pesto At Walmart. 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!
To begin with this recipe, we have to prepare a few components. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Take 1 jar basic Marinara Sauce
- Get 6 Boneless Skinless Chicken Thighs
- Prepare to taste Salt and Pepper
- Take 1 jar Basil Pesto
- Prepare 4 Tomatoes, sliced
- Make ready 1 (8 oz) package sliced Mozarella
- Make ready Italian Seasoning
- Prepare Parmesan Cheese
- Take Handful fresh Basil, shredded
- Take 32 oz Angel Hair Pasta
Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables. 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.
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.
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. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor.
So that is going to wrap it up with this exceptional food basil pesto & mozarella chicken thighs recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
