I used chicken breast, instead of thighs, cut in half so they were thinner. So yummy. I served with some spaghetti, and I plan to eat the leftover chicken on a pretty awesome sandwich for lunch tomorrow....it took everything in me to not eat it all today.
Baked Pesto Chicken Parmesan
Serves 4
Ingredients:
1lb boneless skinless chicken thighs
salt & pepper
1/3 cup pesto
1 cup marinara sauce
8oz fresh mozzarella cheese, sliced
Directions:
- Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 8×8″ or 9×12″ baking dish. Add pesto then use hands to evenly coat. Spoon marinara sauce over top of thighs followed by mozzarella cheese then cover tightly with foil and bake for 20 minutes. Remove foil then bake for 10 more minutes, or until chicken is cooked through and cheese is golden brown and bubbly.
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