1-2-3 Lemon Pesto Chicken

I should start this post out by stating a little fact about myself: I don’t eat meat (fish, chicken, beef, veal, etc- but I do eat eggs and dairy). I haven’t for about 16 years. I do, however cook meat and such for Hubby. But when I make recipes up, its literally on a whim. I go “hmmm… I wonder if this and this would be good on chicken?” and then I run it by Hubby. I’m never surprised to have some total misses.

This is one of Hubby’s favorite home-runs though. I knew he loved pesto and I whipped this up. Here’s what you need.

Preheat your oven to 375, grease a glass baking dish. I make single servings, but basically you’ll need boneless skinless chicken breasts, lemon juice, pesto and olive oil. For each chicken breast measure 1 Tbsp of each: lemon juice, pesto (I keep Buitoni on hand but homemade, prepackaged mix or whatever will work), and olive oil. Mix in a small bowl.

Brush the mixture onto each chicken breast.

Bake 45 minutes, I like to take it out with about 20 minutes remaining and brush the remainder on to keep it moist and flavorful.

Ta-Da! You can serve this with a simple salad, garlic potatoes or slice it up and toss it with pasta, veggies, parm and more pesto. I often serve it with caesar salad and tortellini since I can eat those too. Whatever floats your boat. Enjoy!

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