Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, basil pesto & mozarella chicken thighs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Basil Pesto & Mozarella Chicken Thighs is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my whole life.
Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.
To begin with this particular recipe, we must first prepare a few ingredients. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Get 1 jar basic Marinara Sauce
- Get 6 Boneless Skinless Chicken Thighs
- Make ready to taste Salt and Pepper
- Get 1 jar Basil Pesto
- Make ready 4 Tomatoes, sliced
- Prepare 1 (8 oz) package sliced Mozarella
- Prepare Italian Seasoning
- Prepare Parmesan Cheese
- Get Handful fresh Basil, shredded
- Prepare 32 oz Angel Hair Pasta
Top with ½" oil to prevent browning. This homemade basil pesto is my absolute favorite. It's classic, simple, flavorful, and completely fresh. You'll appreciate how easily it comes together and that it tastes infinitely better than store-bought.
Instructions 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.
This classic Basil Pesto recipe is incredibly simple to make, and can be tossed with pasta, spread on bread, dolloped on pizza, and more! The best thing about pesto might be that you can whip up a. I hope you enjoy this easy Fresh Basil Pesto recipe! The Secret on How to Make Pesto that Stays Green. Basil pesto is a fresh, aromatic, insanely flavorful sauce.
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