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Chicken Pesto Bake Recipe

Chicken Pesto Bake Recipe

I love food, I am not a foodie per say, but some food dishes are just plain AWESOME.  Today we are talking Chicken, Pesto, Cheese and Tomatoes.  A great dish after a long day of cycling.



  • Basil
  • Garlic (1 clove garlic)
  • Grated Parmesan Cheese (1/4 cup)
  • Shredded Mozzarella Cheese (6 tbsp (1.5 oz))
  • Salt and Pepper (to taste)
  • Olive Oil (2 1/2 tbsp)
  • 1  Tomatoes (Thinly Sliced)
  • 2 Boneless Chicken Breasts (Roughly 16 oz)


  • Oven
  • Bake Pan
  • Tin Foil
  • Sharp Knife
  • Food Processor like a Kitchen Aid
  • Cutting Board



  1. In a food processor combine Basil, Garlic, Parmesan cheese, Salt and Pepper until smooth.
  2. Add Olive oil and pulse processor to mix.

Note: Mixture can be stored in the refrigerator while the chicken is cooking.



  1. Slice 2 boneless chicken breast horizontally creating 4 sliced cutlets.
  2. Season chicken breast lightly with salt and fresh pepper.
  3. Preheat the oven to 400°
  4. Place chicken breasts on a tin foil sheet in the bake pan.
  5. Spread 1 teaspoon of pesto over each chicken cutlet.
  6. Bake for 15 minutes (More or less depending on your oven)
  7. Remove chicken from oven
  8. Add tomato slices, mozzarella and parmesan cheese
  9. Bake for an additional 3 to 5 minutes to melt cheese

About The Author

Tom Crandall

Tom has been writing about photography, cycling, running and fitness since 1988, covering everything from the product reviews to the latest in fitness trends. Tom is the Editor-in-chief of,,,, and a few other publications, he began racing in college while getting an Information Resource Management degree at George Mason University. Based in the photography and cycling-crazed city of Austin, Texas, with his wife Kathleen and pug Olaf, Tom enjoys running, walking or riding most every day.

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