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!!
Cheers
:)
