Thursday, March 15, 2012

The Easiest Thing You Will Ever Cook (And Maybe The Most Delicious?)

Friends, I've been cooking again. And I have another recipe to share with you!

As I mentioned, Sunday was our one-year anniversary. We had a lovely time recreating our first date (dinner at the Hummus bar and an independent film), and the day started off great, too - R took me to the Brentwood Farmer's Market and let me pick anything I wanted! I came home with Asian pears, carrots, fresh pita, and not one, not two, but THREE bouquets of flowers! :)


I also came home with a tub of homemade pesto. I'm not the hugest pesto fan in the world (that honor goes to Greene Bean) but I tasted a sample at the market and loved it. I always try and cook for us on Monday nights, so all day Monday I tried to come up with an idea of what I could make for dinner using my new pesto.

After suggestions from pals and work colleagues, I turned to the internet, where I came across this recipe. It sounded easy and didn't require a ton of prep - a winner in my book! So I made it, using a few alterations of my own. To be honest, I didn't expect anything special. After all, the ingredient list is... two ingredients. Pesto and chicken. That's it. How good could it be?

Well, Rami took one bite, groaned, and turned to Twitter where he wrote "Maybe @queenjord's best dinner ever? Yep" followed by "Had more of the pesto chicken. Please hook it to my veins." I would blush, but I happen to agree - the chicken was freaking delicious!

Yall. Make it. MAKE IT. Based on my recommendation alone my friend Remy is making it for Passover dinner! It couldn't be easier and it was so juicy and full of flavor. I already can't wait to eat it again!

olive oil spray
one tub/jar supermarket pesto
1 lb boneless skinless chicken tenders
salt and pepper
parmesan to taste (optional!)

Preheat your oven to 400 degrees. Spray the bottom of a large glass baking dish with olive oil spray, then cover bottom of tray with a light layer of pesto (about a cup).


Layer the chicken evenly in the dish - they should touch but not overlap. Season generously with salt and pepper, then cover the chicken with the remaining pesto - it should coat every piece.


Cover with a piece of foil and bake for about 30 minutes. At 30 minutes, cut into a piece to make sure it's cooked all the way through. If chicken is still pink, leave in for an additional 5 minutes.

Once chicken has been removed from the oven, feel free to sprinkle some parmesan cheese over it to add some extra flavor... although it's so delicious, it definitely doesn't NEED it!


Note: as the pesto heats in the oven, it will release a lot of oil, which is normal. I served it with sauteed mushrooms and roasted vegetables because we're trying to be healthier, but the sauce left in the dish after you cook it would be fantastic with some rice or pasta alongside the chicken!


Greene Bean liked dinner so much she agreed to pose for a pic :) Between the two of us and Ram, we ate the whole pan. I was kinda bummed, too - I was hoping for leftovers!


Alyze said...

R wins boyfriend points, what a sweet anniversary! I'm dying for those flowers too...should be have an IBFF flower????

I LOVE pesto (even though GMA yells at me for buying store bought) and even though I'm a vegetarian that looks it would be tasty if you enjoyed the meats (sorry that came out way creepier than I intended). I love your domestic side, should we have a recipe club too???? Or just buy pink leopard aprons???

Tamara said...

This is awesome! I am eating it now. Thanks for sharing. Everything was super simple and yummy.