Some times one does not have to do a lot to get flavor into one’s food.
Today I discovered half a jar of pesto in my fridge. As well as some pieces of chicken breast. Since I was feeling lazy, I decided grilling the chicken was the way to go. The oven does all the work, which is fabulous!
All I had to do was to saute some vegetables and we could eat.
When one is feeling lazy, or is in a hurry, this is a great way to cook!
Let me show you how.
Place the boneless and skinless chicken breast on a baking tray. Season both sides with and black pepper. Coat both sides with pesto.
If you like, lay a few pieces of anchovies on top. Anchovies are very salty, so don’t use too many. Alternatively, you can also break the anchovy up into smaller pieces and scatter them on the pesto.
Grill this in the oven for 20-25 minutes. depending on the thickness of your chicken breast at 180°C, until the juices of the chicken flow clear (ie, no redness).
Serve, with either pasta or rice, and vegetables.
The chicken remains moist and juicy inside, and the flavor of the pesto is just amazing.
- 1 chicken breast (2 halves), skin removed
- 1/2 jar (90g) pesto
- 4 pieces anchovies (optional)
- salt, to taste (if not using anchovies)
- black pepper, to taste
- Italian flat-leaf parsley, chopped
- Lemon wedges
- Place the boneless and skinless chicken breast on a baking tray. Season both sides with and black pepper. Coat both sides with pesto.
- If you like, lay a few pieces of anchovies on top. Anchovies are very salty, so don’t use too many. Alternatively, you can also break the anchovy up into smaller pieces and scatter them on the pesto.
- Grill this in the oven for 20-25 minutes. depending on the thickness of your chicken breast at 180°C, until the juices of the chicken flows clear (ie, no redness).
- Serve, with either pasta or rice, and vegetables.
- Add some salt if not using anchovies.
Thanks for sharing. My chicken always end up dry and hard and tasteless on the inside when I grill in the oven. I wonder what’s wrong? Do I need to preheat? Do I put it on top middle or bottom rack? Do I turn on the heating on top amd bottom or just top or bottom? Silly questions but I am just starting and already pretty discouraged by the outcome everytime. Really appreciate your advise.
Hi Elaine, a few things you can try –
1. Rub the chicken using the rub from this recipe (http://thedomesticgoddesswannabe.com/2015/05/fried-rice-with-roasted-chicken-and-bunashimeiji-mushrooms/), pan sear the chicken on each side for 3-4 mins, then grill in the oven to finish cooking. This will produce a totally moist chicken (even if you use chicken breast)
2. Play around with the temperature and timing until you find what works.
3. Get an oven thermometer to check if the temperature of your oven is accurate.
4. Buy a combi oven and steam bake the chicken.
Hope you find something that helps and don’t be discouraged. Keep trying!
Hi, am a kitchen newbie too