Monday, 24 March 2014

Creamy Pesto Chicken

I finally used pesto for the for the very first time!!!!!!!  Wow, I certainly didn't realize what I was missing...this stuff is awesome..  I used it in a Creamy Philly Pesto Chicken recipe that I found on the Kraft-What's Cooking website.  Click here for the recipe.

This recipe was so easy.  The chicken breast were quite large so I split then lengthwise to ensure even thorough cooking.  I then heated a little oil in a large skillet and fried the chicken  for about 6-8 minutes on each side, until golden........

After all the chicken was cooked, I placed it in a casserole dish and set aside  I doubled the recipe for the sauce because there were eight nice big pieces of chicken and the recipe was for only four pieces.

I poured the chicken broth into the pan used to fry the chicken and brought it to a slow simmer---cut the cream cheese into small pieces--then added cheese & pesto to the simmering broth, stirring until smooth and creamy.......  

Pour the sauce over the chicken in casserole and bake for 20-30 minutes at 350 degrees Fahrenheit.

I served the chicken with oven roasted potato chunks and a side of steamed broccoli & matchstick carrots...

A simple, but delicious meal. 
Stay tuned for more pesto ideas!!


  1. Dang, woman... that looks delicious! And I love chicken!

  2. This was soooo good!!