This is the summer of pesto. The boys have been practicing “stay at home” to stop the global pandemic, and they’ve been cooking their own lunches. Every week they ask me to buy more pesto. This chicken dinner recipe looks great and uses pesto, and it’s really quick and easy to pull together. And yes, the boys approve. I’ve been cooking the chicken on the grill, but it could be made in a fry pan or grill pan on the stove just as easily. It also uses some of those backyard tomatoes that we planted in the spring, back when the grocery stores were struggling to keep up with demand. We’ve been eating this meal all summer. A fresh salad on the side rounds out the meal, and one of Zach’s slushies, like an Orange Julius, makes it fun.
Pesto Grilled Chicken
Ingredients
- 8-10 chicken tenderloins
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 jar pesto sauce
- 8 oz. block of mozzarella cheese
- 4 roma tomatoes
- 1 lb. angel hair pasta
Instructions
- Mix the olive oil and lemon juice in a large Ziploc bag, then add the chicken and work the marinade though out. Allow to marinate while the grill heats up.
- Boil water for the angel hair pasta.
- Preheat the grill (or fry pan) to medium high.
- Slide the mozzarella cheese into small slices.
- Slice the tomatoes.
- When the water boils, throw the pasta into the boiling water, and cook according to package directions.
- Grill the chicken tenderloins for 4-5 minutes.
- Turn over the chicken, and top each tenderloin with a thin smear of pesto sauce, followed by mozzarella cheese slices and tomato slides.
- Close the grill lid, and continue cooking for an additional 4-5 minutes or until the chicken is cooked through.
- Mix the remaining pesto into the cooked pasta and serve alongside the topped chicken.
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