Easiest Way to Prepare Tasty Food Lemon Chicken Breast with Herbs & Basillic Pesto Recipe

Lemon Chicken Breast with Herbs & Basillic Pesto. Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Massage the chicken through the plastic bag to evenly distribute the herbs.

Chicken breast recipes are a dime a dozen on the internet but if you're looking for an easy, simple and drop-dead-delicious way to cook chicken breasts quickly, you've found it! Easy Lemon Herb Baked Chicken Breast is a quick meal that is healthy and oh so delicious! It is perfect for busy schedules or just because it is so good! You can cook Lemon Chicken Breast with Herbs & Basillic Pesto using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Chicken Breast with Herbs & Basillic Pesto

1. You need of Lemon chicken with herbs & pesto stuffed in puff pastry.
2. Prepare 1 clove of garlic.
3. It's 1 small of amount of green thyme.
4. It's 1 small of amount of wild thyme.
5. Prepare 1 small of amount of rosemary.
6. Prepare 1/2 kg of Chicken Breast.
7. It's 1 tsp of pesto sauce.
8. You need 1/4 cup of Mozzarella cheese.
9. Prepare 1/4 cup of cheddar cheese.
10. You need 500 grams of puff pastry.
11. It's 1 of lemon and its peel.
12. Prepare 1 bunch of chopped mushrooms.
13. It's 1/4 cup of frozen beans.
14. Prepare 1 tbsp of sour cream.

Chicken is awesome for a quick meal and healthy protein. It can be dressed in so many different ways. We love this lemon herb recipe because it has a little tang and is also savory and filling. Pat the chicken breasts dry and place them skin side up.

Lemon Chicken Breast with Herbs & Basillic Pesto instructions

1. cut the chicken breast into cubes and marinate with the lemon juice, lemon peel, herbs, and garlic fie about 1hour.
2. Add one table spoon of EVOO to a pan, then add the chicken and stir until it is cooked..
3. Add pesto sauce and a punch of salt, as desired then add sour cream and stir for 5more minutes, then add the chopped mushrooms and the green beans.
4. preheat the oven to 180°C, then stuff the chicken into the puff pastry and bake for about 25min, then serve hot.

I pounnded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). I did not add oregano or parsley, but did add very small amounts of the following to each side of the chicken: rosemary blend, garlic powder, and crushed red pepper flakes (along with the lemon juice, salt & pepper). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Pro-tip - make sure to zest the lemon before you juice it! Basting the chicken with the pan juices a couple of times also helps to keep the chicken from drying out.