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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes, either packed in oil or dry (rehydrated) - 1 cup fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/2 cup walnuts, toasted - 3 cloves garlic, minced - 1/4 cup olive oil - Salt and pepper to taste - 1 cup shredded mozzarella cheese - Fresh basil leaves for garnish The main ingredients in this dish provide rich flavors. The chicken breasts serve as a tender base. Sun-dried tomatoes add a sweet and savory punch. Fresh basil brings a bright taste. Walnuts give a lovely crunch, while Parmesan cheese enhances the umami flavor. Garlic adds depth, and mozzarella gives a creamy finish. - Red pepper flakes for heat - Lemon zest for brightness - Spinach for added nutrition - Balsamic reduction for a sweet drizzle You can amp up the flavor with red pepper flakes for spice. Lemon zest adds a fresh note. For more greens, spinach can be included. A balsamic reduction can give your dish a sweet touch. - Chicken breasts: Lean protein source, low in fat. - Sun-dried tomatoes: High in vitamins A and C, great for skin health. - Basil: Packed with antioxidants, helps reduce inflammation. - Walnuts: Good source of Omega-3 fatty acids, supports heart health. - Parmesan cheese: Offers calcium, protein, and flavor. - Olive oil: Healthy fats, great for heart health. - Garlic: Known for health benefits, boosts the immune system. - Mozzarella cheese: Provides calcium and protein, adds creaminess. Each ingredient brings nutritional benefits. The chicken delivers protein, while walnuts provide healthy fats. Sun-dried tomatoes and basil offer vitamins. This dish is not only tasty but also nutritious. First, set your oven to 375°F (190°C). This heat cooks the chicken just right. While it warms, let’s make the pesto. Grab a food processor. Add one cup of sun-dried tomatoes, one cup of fresh basil, and half a cup of grated Parmesan cheese. Next, toss in half a cup of toasted walnuts and three cloves of minced garlic. Pour in a quarter cup of olive oil. Pulse until it’s smooth. If it’s too thick, add a tad more olive oil. Taste and add salt and pepper. Next, take four boneless, skinless chicken breasts. Place them in a baking dish. Season both sides with salt and pepper. Grab a knife and cut a pocket in each breast. Be careful not to cut all the way through. Now, fill each pocket with your sun-dried tomato pesto. Use a spoon if needed for help. Time to bake! Cover the dish with aluminum foil. Place it in the oven for twenty minutes. After that, take off the foil. Bake for another fifteen to twenty minutes. You want the chicken to reach an internal temperature of 165°F (75°C). The cheese should be bubbly and golden too. Once it’s done, let the chicken rest for a few minutes. Garnish with fresh basil leaves before serving. Enjoy the savory delight! To keep your chicken juicy, start with good quality meat. I prefer boneless, skinless chicken breasts. Next, season the chicken well with salt and pepper. This step helps bring out its natural flavor. Create pockets in the chicken for the pesto. Stuffing the chicken helps keep moisture inside. Bake it covered for the first part of cooking. This traps steam and keeps the chicken juicy. Remove the foil later to brown the cheese. Cooking to an internal temperature of 165°F ensures it's safe to eat. Store leftovers in an airtight container. This keeps the chicken fresh and prevents odors. Let the chicken cool before sealing it. Refrigerate leftovers within two hours of cooking for safety. Enjoy refrigerated leftovers within three to four days. For longer storage, freeze the chicken. Wrap it tightly in plastic wrap and foil. Frozen chicken can last up to three months. Thaw it in the fridge before reheating. This keeps the chicken tender and tasty. Serve your sun-dried tomato pesto chicken bake with a fresh salad. A simple green salad pairs well. You could also add a side of roasted vegetables. Garlic bread is a tasty addition too. If you want a refreshing drink, try iced tea or lemonade. For a special touch, sprinkle extra fresh basil on top when serving. This adds a pop of color and flavor. Don't forget the grated Parmesan for an extra cheesy delight! {{image_2}} You can switch up the pesto for this dish. Instead of sun-dried tomatoes, use fresh basil pesto. This gives a bright taste. You might try a roasted red pepper pesto too. It adds a sweet and smoky flavor. Don't forget about spinach pesto! It adds a healthy twist and lovely color. Feel free to get creative with the fillings. Try adding sliced olives or artichokes for a briny kick. If you love heat, add some red pepper flakes to the pesto. For a twist, stuff the chicken with goat cheese or feta. Top the chicken with a sprinkle of breadcrumbs for extra crunch. You can also mix in some sautéed mushrooms or spinach for added nutrition. Pair this chicken bake with simple sides. A fresh garden salad adds a nice crunch. Garlic bread complements the dish perfectly. You could also serve it with roasted veggies for a colorful plate. If you want something hearty, try mashed potatoes or quinoa. These sides will help soak up that delicious pesto sauce. To keep your Sun Dried Tomato Pesto Chicken Bake fresh, store it in an airtight container. Let the chicken cool down to room temperature first. Then, place it in the fridge. Make sure to seal the container tightly to avoid moisture loss and odor absorption. You can freeze leftovers for up to three months. Wrap each piece in plastic wrap, then place it in a freezer bag. When you're ready to eat, thaw it overnight in the fridge. To reheat, bake in the oven at 350°F (175°C) until hot. This usually takes about 20 to 25 minutes. Check for a few signs to know if your chicken has gone bad. Look for a sour smell or a change in color. If the texture feels slimy, it’s best to toss it. Always trust your senses; when in doubt, throw it out! Yes, you can use fresh tomatoes, but the taste will change. Fresh tomatoes add more moisture. Sun-dried tomatoes have a rich, sweet flavor. If you choose fresh, roast them first to deepen their taste. The best way to reheat this dish is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for 15-20 minutes. This keeps the chicken moist and the cheese gooey. Yes, you can prepare this dish ahead of time. Stuff the chicken, cover, and store it in the fridge. It can stay there for up to 24 hours. When ready to cook, just bake it straight from the fridge. To make this dish low-carb, skip the breadcrumbs and focus on cheese and nuts. Use more cheese for richness. You can replace the walnuts with pecans or almonds. Use zucchini noodles or a salad as a side for a complete meal. We explored the key ingredients for Sun Dried Tomato Pesto Chicken Bake, from essential to optional. I shared step-by-step instructions, tips for juicy chicken, and fun variations. You learned how to store leftovers and the signs of spoilage. This dish is not just tasty; it’s easy to make ahead. Enjoy making this recipe with your own creative twists. With practice, you'll impress everyone at your table. Keep cooking and experimenting!

Sun Dried Tomato Pesto Chicken Bake

Indulge in the flavors of this Sun-Dried Tomato Pesto Chicken Bake that's sure to impress! This easy recipe combines juicy chicken breasts with a flavorful sun-dried tomato pesto and gooey mozzarella cheese for a delicious dinner option. With just a few simple ingredients, you can create a wholesome meal perfect for any occasion. Click through to explore the full recipe and elevate your cooking tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup sun-dried tomatoes, either packed in oil or dry (rehydrated)

1 cup fresh basil leaves

1/2 cup grated Parmesan cheese

1/2 cup walnuts, toasted

3 cloves garlic, minced

1/4 cup olive oil

Salt and pepper to taste

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Make the Pesto: In a food processor, combine the sun-dried tomatoes, fresh basil, Parmesan cheese, walnuts, garlic, and olive oil. Pulse until a smooth pesto forms; if it's too thick, add a little more olive oil to reach your desired consistency. Season with salt and pepper to taste.

      Prepare Chicken: Place the chicken breasts in a baking dish and season both sides with salt and pepper. Using a knife, create a pocket in each chicken breast by cutting them horizontally, being careful not to cut all the way through.

        Stuff the Chicken: Fill each chicken pocket generously with the sun-dried tomato pesto, using a spoon to help if needed.

          Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the stuffed chicken breasts.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the cheese is bubbly and golden.

              Garnish and Serve: Once out of the oven, let the chicken rest for a few minutes. Garnish with fresh basil leaves before serving.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4