Chicken Pesto

“10 stars!Wow, wow, wow.So easy and so tasty.I used the pesto packet from Aldi’s.Used 3 small breasts and an 8×8 pan.Added 1 can of artichoke hearts and 1 tomato roughly chopped (next time I will add more tomatoes).Absolutely wonderful!Made a side of steamed broccoli and we were good to go!My breading (panko) turned out really fluffy and soft and huge so next time I will make this without the breading.I am actually going to make it for friends on Saturday night again.THANKS for posting.”

“So good.I did as a previous reviewer suggested – rolled the chicken in melted butter before the breadcrumbs (Panko), placed the chicken in the baking dish, covered lightly and baked for 20 min.Then I added a layer of store-bought, refrigerated pesto, then a layer of freshly sauteed mushrooms, and finally the cheese, and baked uncovered for another 20 min.Came out perfectly, and my husband loved it.A definite keeper.”

“I love pesto, so I knew I had to try this.Art, your daughter has excellent taste!I served this with spaghetti noodles tossed with more pesto and garlic and parmessan cheese.A fabulous Sunday dinner!”

“I used Costco’s pesto (great!) added a little half & half to make creamy.Added a sprinkling of parm cheese.Everyone loved it.Thanks.”

“So good!I used a refrigerated jarred pesto sauce, added tomatoes, artichokes, used fresh mushrooms instead of canned, and served over pasta.Yum! I will definitely make this again!Even my chicken-hater husband loved it!Next time, I will probably cut the chicken breasts into smaller pieces, sautee the mushrooms (I just threw them in raw) and maybe sautee some onions with the mushrooms.I was very pleased that I was able to make a chicken dish that I would be happy with if I ordered it at a restaurant–I have had trouble with drying chicken out.Not this one–moist and delicious!”

“Substituted home made pesto (made by my very talented husband) and omitted the fungus and it was perfect for our family!!Everyone loved it.Even my very picky 10 year old.This has replaced fried chicken as my all time favorite way to prepare chicken.I never thought I’d say that, but it’s absolutely true.”

“This has quickly become our favorite way to do chicken breasts. I made it for the third time tonight and it is absolutely delicious.I could not find packaged pesto either and used a jar of it instead and also use the entire package of provolone, 2 slices each breast.So good and impossibly easy to prepare.This is a great beginner cook’s recipe to impress friends and family with.A simple side of asiago stuffed ravioli and we ate like royalty tonight.”

“This is one of the best Zaar recipes I’ve tried and, believe me, I’ve tried LOTS of them!Rather than moisten the chicken breasts with water, I brushed them with some of the prepared pesto sauce (used Knorr) before rolling them in the breadcrumbs.I used fresh sauteed mushrooms instead of canned and substituted muenster cheese for provolone as that’s what I had on hand. Everyone loved this dish! I’ll definitely be making this often.”

“We love this.I pound the chicken thin then just lay in the dish (no breadcrumbs needed), use pesto from a jar (it’s always in the frige), Havarti cheese, and top with either sauteed cremini mushrooms or drained marinated artichoke hearts.It’s easy to make just 2 breasts for just my husband and me.”

“This was really delicious and so easy to make.I used prepared pesto, and it went together very quickly.This would be a great dish for company!”

“Scrumptious! What an easy yet delicious dish! My husband loved it as well. I dipped it in melted butter prior to the breadrumbs and served it with parmesan & garlic pasta. It was extremely moist. We’ll make -and recommend- this dish often! Thanks!”

“My husband went absolutely crazy for this.I didn’t serve it with pasta but had some steamed veggies on the side instead.I also put a whole piece of cheese on each piece of chicken but otherwise served as written.Next time I will try with the pasta.”

“This is by far the best chicken recipe!There is so much flavor!I followed the recipe exactly and I wouldn’t change a thing!”

“Yum! I had some leftover jarred pesto, so I was looking for recipes to use it up. This was excellent! I followed some user suggestions and dipped the chicken in butter prior to breading. Then I baked the chicken for 20 minutes before adding the pesto and cheese and baking another 20 minutes. Served with roasted potatoes. Even my picky husband had seconds! That’s when I know it’s a winner!”

“This has it all – ease of preparation and fantastic flavor!What’s not to like?I took the suggestion of Svetlana’s review, using refrigerated pesto, fresh mushrooms and adding artichokes.Delish!”

“This was fine.I was disappointed that the bread crumbs got so soggy.I like things a lot more crunchy rather than the mush.My pesto sauce mix became very liquid like so maybe next time I will try real pesto.We love pesto so it should have turned out better.First time trying the packaged pesto sauce.Not a big fan.”

“Fabulous!I used panko instead of regular crumbs, all else was the same.Restaurant quality (or better)!”

“I couldn’t find a dry pesto mix so I used a little glass jar of the premade which worked well.I added canned tiny artichoke hearts which I’m glad I did because they brought an acidic note that worked really well.Some got a little browned at the tips in the oven giving a nice caramel note too.What a great and easy recipe, thank you so much for sharing!”

“Delicious chicken.Made with homemade pesto.Put the mushrooms under the cheese.The house smells terrific while this chicken is in the oven.No surprise this recipe has so many great reviews.My whole family really loves this recipe and asked me to make again often.”

“This is terrific. It has all the things I love. I added a bit of white wine before putting in the oven, but other then that I did not change a thing. Served with penne and mixed steamed veggies.”