Chicken Pesto with Roasted Tomatoes and Garlic

 Chicken Pesto with Roasted Tomatoes and Garlic

I can literally throw this dish together in less than 5 minutes but you’d never know it.  It is packed with flavor is one of the best chicken dishes you will ever made.  Chicken so tender it melts in your mouth smothered in a mild basil pesto that gives it a ton of flavor so there’s no need to add other seasonings.  With little cherry tomatoes that pop in your mouth and a sweet garlic and onion that adds just the right of punch.  I promise you will love this dish and make it for years to come!

Chicken Pesto with Roasted Tomatoes and Garlic

2 lbs boneless, skinless chicken breasts (2 large or 3-4 average)

1 tablespoon olive oil

½ white onion, peeled and thinly sliced

½ teaspoon salt

½ teaspoon pepper

Cherry tomatoes, sliced in half

6 whole cloves garlic, peeled

2 cups of Basil Pesto Sauce, any brand

½ cup shredded Asiago or shaved parmesan cheese

Preheat the oven to 400 degrees.

Lay chicken breasts in a shallow baking dish and pat dry with a paper towel. Salt and pepper each breast on both sides. Spread the pesto sauce on top of each breast.

Arrange onion slices and cherry tomatoes around chicken. Add 2 to 3 garlic cloves on top of each chicken breast and drizzle everything with olive oil. Sprinkle with cheese. 

Cover dish with foil and bake in 400 degree oven for 15 minutes. Lower temperature to 350 degrees, uncover and bake an additional 15 minutes or until chicken is cooked through and the cheese is melted. Temperature should read at 165 degrees.

Slice chicken breasts and Serve.

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