Time 35m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3-5 minutes or until cheese is melted.
Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 400˚F (200˚C). Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste. Spread pesto on each chicken breast. Layer tomatoes on top of the chicken. Top with mozzarella cheese. Bake for 40 minutes. Enjoy!
Time 55m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well. Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h Yield Serves 4 Number Of Ingredients 7 Steps:
Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil. Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired. Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella. Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture. Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Time 1h Yield 2 casseroles (6 servings each). Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
