Baked Pesto Chicken

Try this baked pesto chicken recipe for your next dinner! A delicious chicken filled with basil and walnuts pesto and wrapped in crispy, yet tender pastry.

  • Servings 4
  • 45'
  • Easy

Recipe

This baked pesto chicken is an easy and original midweek dinner!

Ingredients

  • For the chicken:
  • 1 box puff pastry (cold)
  • 4 skinless chicken breasts
  • 2 tablespoons heart healthy* Mazola® Corn Oil
  • ½ lb ripe cherry tomatoes
  • ½ lb green beans
  • For the pesto:
  • 1 bunch of basil
  • 4 tablespoons Mazola® Corn Oil
  • 2 garlic cloves
  • ½ cup parmesan cheese
  • ¼ cup walnuts
  • Salt to taste

How to prepare the Baked Pesto Chicken

  1. Preheat the oven to 425 degrees.
  2. For the pesto: chop the basil, walnuts, and garlic. Mix well with grated parmesan, and oil. Add salt and pepper.
  3. Unroll the pastry. Flatten the chicken breasts until the fat ends are the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay each breast over the pastry, tucking them under at the edges. Brush with a little oil.
  4. Lightly dress the tomatoes in oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
  5. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
  6. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray. Drain and toss in the beans, taste and season to perfection.
  7. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

Pro Tips

Loved this recipe? Check out more easy chicken recipes here!

What goes well with chicken pesto?
A side serving of your favorite pasta is the obvious choice to serve with the baked pesto chicken. You can also add a salad (the more colors it has, better!) to the green beans and baked tomatoes.

This recipe is brought to you by Mazola® Corn Oil.

Please note that:

Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.

icon

Avocado Tostada

Why have toast when you can enjoy avocado on a toasted tortilla? Our guest Chef Ted Montoya shares his recipe for a mouthwatering avocado tostada. A perfect breakfast or afternoon snack!

icon

Vanilla-Cajeta Swirl Ice Cream

This easy home made no churn ice cream is deceptively simple but full of flavor and perfect for summer days.

Join our table

Subscribe to our Newsletter

Have no product in the cart!