Basil Pesto & Mozarella Chicken Thighs
Basil Pesto & Mozarella Chicken Thighs

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, basil pesto & mozarella chicken thighs. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Basil Pesto & Mozarella Chicken Thighs is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my whole life. They are nice and they look wonderful.

Check Out Basil Pesto On eBay. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.

To get started with this recipe, we must prepare a few components. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
  1. Make ready 1 jar basic Marinara Sauce
  2. Make ready 6 Boneless Skinless Chicken Thighs
  3. Take to taste Salt and Pepper
  4. Prepare 1 jar Basil Pesto
  5. Make ready 4 Tomatoes, sliced
  6. Make ready 1 (8 oz) package sliced Mozarella
  7. Prepare Italian Seasoning
  8. Prepare Parmesan Cheese
  9. Take Handful fresh Basil, shredded
  10. Make ready 32 oz Angel Hair Pasta

Save Remove recipe Save recipe Print Rate. To make the pesto, combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.

Steps to make Basil Pesto & Mozarella Chicken Thighs:
  1. Preheat Oven to 350°F
  2. Pour marinara in a 13"x9" baking dish.
  3. Place chicken thighs in the baking dish and sprinkle with salt and pepper.
  4. Spread pesto on each chicken thigh
  5. Cover them with tomatoes, and sprinkle with salt and pepper
  6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
  7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
  8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
  9. Toss pasta with fresh basil
  10. Remove chicken from oven (don't forget to shut it off).
  11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
  12. 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.

With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Method Put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.

So that is going to wrap it up for this special food basil pesto & mozarella chicken thighs recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more 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!