Pesto Chicken











Happy Monday friends!

It is finals week and I feel so unprepared! So I am just going to take a little blogging  break and pretend it isn’t happening.

Judge me, I have a basil plant growing on my porch… it kinda died over the break so I had one. I am an old lady at heart, but I’m ok with it. But I started making homemade pesto earlier this year and it was so good! I thought, this would be good on chicken. So tada! I did a little experimenting and came up with this pesto chicken (FYI premade peso would still be delicious!)

Cooking for one can get really difficult when there are so many recipes with a serving size of 4. Cutting that in half doesn’t always cut it. Frankly, somethings you really don’t want to eat leftovers. The day I took pictures for this I made it for my roomie too! I usually make it just for one. 

Cooking for one the past year and a half taught me a lot of eyeballing. Because it is only one piece of chicken it doesn’t  always call for an exact measurement.

I hope ya’ll enjoy this recipe!


Pesto Chicken
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  1. Chicken Breast
  2. 1 C. Fresh Basil
  3. 1 Garlic Clove
  4. 1 T Olive Oil
  5. Salt to taste
  6. Pepper to taste
  7. Parmesan cheese
  8. Panko Breadcrumbs
  1. Preheat oven to 350
  2. Combine basil, garlic, olive oil, salt and pepper in food processor
  3. Spread pesto on top of chicken
  4. Cover pesto with Parmesan cheese
  5. Cover cheese with breadcrumbs
  6. Bake 20 mins or until chicken is fully cooked
  1. Could use canned pesto instead, but I love making homemade
  2. can add a dash of italian seasoning on top of breadcrumbs
  3. Spray the top of breadcrumbs with cooking spray to help browning
Sweet Southern Curls

Wish me luck on all of my finals!!



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