I have this sort of tendency to watch Ina Garten when I’m off from work. Yeah, I mean she can be pretentious and what not, but her food is pretty damn good.
Anywhooo. I wanted to make a chicken bake. I’m going to a Christmas party on Saturday and I wanted to try out a new recipe before I brought it to the party. I remembered one episode she made a garlic lemon-y chicken bake that sounded pretty superb ( And I bet it smelled pretty superb too). And I mean, come on, who doesn’t love garlic? Amiright? I’m pretty sure I season more with garlic than I do with pepper. That is not even a joke.
Okay. I really need to learn to stay on topic. So partially inspired by Ina’s little chicken bake, I decided I wanted to do a pesto with a garlic sauce for the chicken to bake in. Let me tell you…the smell was outta this world. Basil-y and garlic-y and and fresh. It smelled so warm and delicious. I added mozzarella on top before baking and a little parmesan. This chicken bake is perfect for your next weeknight meal or easy holiday bake.
For the Pesto: (Yields about 3/4 cup pesto)
- 2-3 cloves garlic
- 1 cup fresh basil
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 cup pine nuts
- 1 tbsp parmesan cheese
- 1 tsp salt
- Simply blend or pulse all ingredients in a food processor for about 2-3 minutes or until mainly smooth with tiny chunks still visible.
For the Chicken Bake: (Yields 4 chicken breasts)
- 4 boneless, skinless chicken breasts
- 1/2 cup white wine
- 1-2 cloves garlic, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt & pepper
- 3/4 cup pesto (see above)
- 8 oz fresh whole mozzarella cheese, sliced into chunks
- 1 medium tomato, cut into 4 slices (optional)
- In a medium baking dish, pour wine, lemon juice, and olive oil and garlic.
- Season chicken breasts with salt and pepper and then place in the baking dish and fully coat with pesto.
- Top with mozzarella on the chicken breasts and tomatoes in the dish.
- Cover with foil and bake for 35-45 minutes, until chicken in cooked thoroughly.