Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Basil Pesto & Mozarella Chicken Thighs is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I have loved my entire life.

Free UK Delivery on Eligible Orders Looking For Basil Pesto? Find Basil Pesto now! - Use half basil and half rocket, replace the pine nuts with walnuts, and use pecorino instead of Parmesan to keep things veggie. - Swap out pine nuts for almonds and basil for rocket. - Use hazelnuts in place of pine nuts and replace basil with flat-leaf parsley. - Go for an Asian vibe and. Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Add garlic, pine nuts, salt, and pepper.

To begin with this recipe, we have to first prepare a few ingredients. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.

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

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

Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste. The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful.

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.

Whizz until smooth, then season to taste. The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the.

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