Finding quick dinner recipes can be a challenge, but it doesn’t always have to be.  If you can put chicken in the oven and make pesto (it’s so easy to make), then you can make this baked chicken with arugula pesto recipe.

Whew…this weekend was a doozy.  I can’t believe how much we accomplished this weekend.  Our house is finally feeling more like home (we hung things up on the walls) and we finally did some weeding and removing of the dead leaves around our house.  I also trimmed my rose bushes (more like rose stems).  I realize that doing yard work in July might not be the best idea (hi…it was freaking hot), but it needed to get done.  It was on my list of things to do for weeks, and I finally did it.  That’s a win-win for me.  We will see if this will start new growth to our yard.  I sure hope it does.

Now on to the recipe.  One key to this recipe is the delicious arugula garlic pesto.  If you have never tried this, you really should.  The parmesan plus the arugula and olive oil make it a wonderful compliment to this chicken.  I see so many uses for this pesto that I haven’t even thought of yet…it’s that versatile.  And who doesn’t love garlic?  I have such a love affair with garlic – it’s used in almost every one of my recipes.

To make this baked chicken with arugula pesto recipe:

Preheat oven to 400 degrees.  In a prepared cookie sheet, place the boneless chicken breasts on the cookie sheet.  Sprinkle with salt and pepper.   Bake for about 30 minutes, or until the chicken is cooked through.

Remove the chicken from the pan and put 1/4 cup of pesto on each chicken breast. Serve immediately.

Baked Chicken with Arugula Pesto

This recipe is 2 SmartPoints per serving, 1 chicken breast and 1/4 cup arugula pesto

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Author: Dash of Herbs

Ingredients

• 1 lb boneless skinless chicken breast
• salt and pepper
• 1 batch Arugula Pesto

Instructions

• Preheat oven to 400 degrees.
• In a prepared cookie sheet, place the boneless chicken breasts on the cookie sheet. Sprinkle with salt and pepper. Bake for about 30 minutes, or until the chicken is cooked through.
• Remove the chicken from the pan and put 1/4 cup of pesto on each chicken breast. Serve immediately.

Notes

I bought 1 lb chicken breasts, and the breasts, as you can see, were huge. I recommend slicing them in half if you can. I didn't eat half of my chicken breast because it was so big.

The arugula garlic parmesan pesto recipe can be found here.

Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!