Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Basil Pesto & Mozarella Chicken Thighs is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something that I’ve loved my entire life.
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! Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
To begin with this recipe, we have to first prepare a few components. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Take 1 jar basic Marinara Sauce
- Prepare 6 Boneless Skinless Chicken Thighs
- Prepare to taste Salt and Pepper
- Prepare 1 jar Basil Pesto
- Get 4 Tomatoes, sliced
- Make ready 1 (8 oz) package sliced Mozarella
- Prepare Italian Seasoning
- Take Parmesan Cheese
- Take Handful fresh Basil, shredded
- Get 32 oz Angel Hair Pasta
Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan. Have ready a bowl of ice and cold water. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
Steps 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.. Add basil leaves a little at a time, pulsing until a smooth paste forms. - Use half basil and half rocket, replace the pine nuts with walnuts, and use pecorino instead of Parmesan to keep things veggie. - Swap out pine nuts for almonds and basil for rocket. - Use hazelnuts in place of pine nuts and replace basil with flat-leaf parsley. - Go for an Asian vibe and. Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer.
So that’s going to wrap this up for this special food basil pesto & mozarella chicken thighs recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
