Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, basil pesto & mozarella chicken thighs. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Is Healthy, Versatile And Tasty, As Well As Being Popular With Kids. It's Easy To Understand Why Chicken Is A Family Favourite In Australia. Easy to Use - 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.

Basil Pesto & Mozarella Chicken Thighs is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my whole life.

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

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

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

Heat a small frying pan over a low heat. 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.

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.

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. 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.

So that’s going to wrap it up for this exceptional food basil pesto & mozarella chicken thighs recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!