Isn't it beautiful?
In my adventure to learn to cook more proteins, I found this chicken recipe from Allrecipes.com. Fool-proof method on Allrecipes? Go for the one with hundreds of reviews still in the 4 1/2 stars and up range and read the comments from other cooks.
Anyways, Anh 2 Mike & I were skeptical to if chicken would look good sent straight to the oven so I pan-seared it on medium-high until brown then put it in the oven.
OMG! This has to be the best chicken I cooked to date. Usually when I cook chicken (unless it's in a casserole), I hate it. It's dry, over cooked and just unappealing. Today's chicken was so good, I'm so proud of myself. Who knew! I definitely recommend this recipe and in the future want to try it with artichoke heart and Parmigiana Reggiano.
Here is the recipe with my modifications (Recipe adapted from Allrecipes.com):
Ingredients
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 1 cup prepared basil pesto
- 2 cups shredded mozzarella cheese
- Approximately 4 sundried tomatoes per chicken, julienne
- salt and pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C).
- Put about 1-2 tablespoon of oil in an oven-safe pan (we used our cast iron skillet) and heat up on medium high.
- Salt and pepper the chicken.
- Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast.
- Spread shredded cheese over the pesto. Roll up tightly, and secure with toothpicks.
- Place the chicken in the hot pan seam side down. Cook on each side for about 3 minutes a side or until golden brown. Put the oven-safe pan into the oven
- Bake uncovered for 40 minutes in the preheated oven, until chicken is nicely browned and juices run clear (I checked to see when the internal temperature was 180 degrees).
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