This is a really awesome twist on chicken pesto that I found on The Girl Who Ate Everything's blog. The flavors blend together so nicely and this dinner is just so good. This dinner is best the first time around and doesn't heat up exceptionally well, so only make enough for one meal.
Ingredients:
1 pint grape tomatoes, halved
1/4 cup red onion, chopped
1 garlic clove, minced
2 tablespoons balsamic vinegar
2 chicken breasts, cubed
1/2 cup basil pesto
2 cups shredded mozzarella cheese
1/8 cup butter, melted
1 cup bread crumbs
GF* - use gluten free bread crumbs or make without bread crumbs
Preparation:
1. Combine the tomatoes, red onion, garlic and vinegar in a bowl. Marinate in fridge until ready to use.
2. In a casserole dish, toss chicken and pesto together and place in a single layer.
3. Sprinkle cheese on top of chicken.
4. Spread the tomato mixture on top, disregarding any extra vinegar left in the bottom of the bowl.
5. Mix melted butter and bread crumbs together. Crumble on top of tomato mixture.
6. Bake at 375 degrees for 30 minutes, or until chicken is done. Cover pan with foil if bread crumbs begin to brown too much.
Ingredients:
1 pint grape tomatoes, halved
1/4 cup red onion, chopped
1 garlic clove, minced
2 tablespoons balsamic vinegar
2 chicken breasts, cubed
1/2 cup basil pesto
2 cups shredded mozzarella cheese
1/8 cup butter, melted
1 cup bread crumbs
GF* - use gluten free bread crumbs or make without bread crumbs
Preparation:
1. Combine the tomatoes, red onion, garlic and vinegar in a bowl. Marinate in fridge until ready to use.
2. In a casserole dish, toss chicken and pesto together and place in a single layer.
3. Sprinkle cheese on top of chicken.
4. Spread the tomato mixture on top, disregarding any extra vinegar left in the bottom of the bowl.
5. Mix melted butter and bread crumbs together. Crumble on top of tomato mixture.
6. Bake at 375 degrees for 30 minutes, or until chicken is done. Cover pan with foil if bread crumbs begin to brown too much.