Step-by-Step Guide to Make Ultimate Basil Pesto & Mozarella Chicken Thighs - Free download

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We hope you got benefit from reading it, now let's go back to basil pesto & mozarella chicken thighs recipe. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Basil Pesto & Mozarella Chicken Thighs:

1. Take 1 jar of basic Marinara Sauce.
2. Provide 6 of Boneless Skinless Chicken Thighs.
3. You need to taste of Salt and Pepper.
4. Take 1 jar of Basil Pesto.
5. You need 4 of Tomatoes, sliced.
6. Get 1 (8 oz) of package sliced Mozarella.
7. Prepare of Italian Seasoning.
8. Prepare of Parmesan Cheese.
9. Get Handful of fresh Basil, shredded.
10. Provide 32 oz of Angel Hair Pasta.

Instructions to make Basil Pesto & Mozarella Chicken Thighs:

1. Preheat Oven to 350°F.
2. Pour marinara in a 13"x9" baking dish..
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper..
4. Spread pesto on each chicken thigh.
5. Cover them with tomatoes, and sprinkle with salt and pepper.
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
9. Toss pasta with fresh basil.
10. Remove chicken from oven (don't forget to shut it off)..
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
12. *NOTES** Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil..

Method Put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.

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