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NatalinaNo ratings yet
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One-half cup of Italian style blended cheeses to saucepan, add a little bit of butter and oil and on medium-high heat. Cook the chicken for about a minute on each side.
Add that garlic to pan and lower the heat and saute it for about a minute making sure not to burn it and then set it aside to casserole dish. Spread half of the pesto over the bottom and then just place the chicken on top.
Season the chicken with some salt and pepper then add that garlic and now just spoon the rest of the pesto on top of the chicken. Cover this with foil and bake it at 375 for about 25 minutes.
So when the chicken has baked for 25 minutes take the foil off and cover the top with the cheese. Place it back in the oven for another 5 minutes until the cheese gets nice and golden and bubbly and then you just want to toss a salad.
Brian StephenNo ratings yet1 lbs. Chicken Thighs Boneless Skinless1 Tsp each (Black Pepper / Salt / Coriander Powder)1 Tbsp. each (Olive Oil / Sesame Oil / Lemon Juice / Oyster Sauce / Soy Sauce)1 Tsp each (Green Chilli Sauce / Turmeric Powder / Deggi Mirch)1 cup Orange Bell Pepper1 cup Yellow Bell Pepper1 cup Scallion 1 cup Celery1 Red Onion½ cup Cilantro1 cup Mung Bean Sprouts1 Tbsp each (Ginger / Garlic / Cumin Seed)