Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, basil pesto & mozarella chicken thighs. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pesto-Roasted Baby Potatoes Basil pesto is extremely versatile! 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!
Basil Pesto & Mozarella Chicken Thighs is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my entire life.
To begin with this particular recipe, we must 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:
- Take basic Marinara Sauce
- Get Boneless Skinless Chicken Thighs
- Make ready Salt and Pepper
- Get Basil Pesto
- Get Tomatoes, sliced
- Prepare package sliced Mozarella
- Get Italian Seasoning
- Prepare Parmesan Cheese
- Get fresh Basil, shredded
- Prepare Angel Hair Pasta
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. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
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.
I have for years, and to freeze, be sure to drizzle olive oil over the top of the pesto, cover and it keeps its color WITHOUT blanching the basl.. Have ready a bowl of ice and cold water. Classic pesto is an Italian sauce made of fresh basil, pine nuts, garlic, and aged hard cheese-typically grated Parmesan-all brought together by a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper. Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. To make the pesto, combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender.
So that is going to wrap this up with this special food basil pesto & mozarella chicken thighs recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
