Preheat oven to 425. Pound chicken to 1/2 inch thickness. Sprinkle both sides with salt and pepper. Heat non-stick frying pan with cooking spray (or 1 tablespoon olive oil). On medium high heat, saute both sides of chicken until browned but not completely cooked through. Bring a pot of water to boil and add pasta. Remove chicken to a baking sheet and sprinkle with mozzarella then cover with prepared or packaged pesto, reserving some sauce for pasta. Drain pasta and toss with remaining pesto; keep warm. Put chicken in the oven and bake until the pesto bubbles up slightly. Toss pasta with parmasean and serve with chicken and side salad. Note: pounded chicken pieces are large enough to cut in half for 3 to 4 servings.
This recipe has been added to the following public cookbooks:
Chicken Dishes,
Shirl's Kitchen,
Mama's cookbook,
Kellie's Cook Book,
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | KCS293cook
05/04/08 08:06 AM | YEAHHHHHH!!!Sounds delicious! I am going to try this!! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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