Pesto Chicken

Last Sunday I went to the Beverly Hills Farmer's Market for the first time and picked up a beautiful bunch of basil.  I was trying to decide what to do with it and then I remembered how much I love homemade pesto.  My good friend, Bonnie Muirhead Berkett, who moved to New Zealand last September was kind enough to share her wonderful pesto recipe with me many years ago.  It is absolutely one of our favorites so therefore you must try it!!

Pesto Recipe adapated from Bonnie Muirhead Berkett

Pesto:
1/2 cups pine nuts (toasted) 
1 1/2 cups fresh shredded parmesan cheese (not the stuff in the green can)
4 cloves garlic
1 cup fresh basil
lemon zest from 1/2 meyer lemon
fresh lemon juice from the 1/2 meyer lemon that you zested
1/2 cup olive oil

1. Blend everything in a food processor. 


Chicken:
8 boneless chicken tenders (or you can use 4 chicken breasts)
Panko breadcrumbs
4 slices provolone or monterey jack cheese, cut in half (you can use shredded too)
1 leek, sliced and chopped
4 ounces, white button mushrooms, sliced

1. Heat oven to 350 degrees
2. Spray a 9x12 inch backing dish with no-stick spray
3. Moisten chicken with water, shake off excess, and coat completely with panko bread crumbs
4. Place chicken in baking dish
5. Spread pesto on top of the breaded chicken tenders/breasts (You will likely have extra pesto left-over that you can use as a spread on crackers/bread for another meal)
6. Cover each chicken tender with 1/2 slice of provolone/monterey jack cheese
7. Spread mushrooms and leeks over chicken
8. Bake in oven for 25 minutes or until done (If you use chicken breasts, you may have to cook for 45-50 minutes)
9.  Serve on bed of pasta, rice or with a side salad