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this was delicious. I omitted the tomatoes and added parm. cheese.

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tara.a.shepherd@gmail.com March 23, 2009

This was SO good! My husband said we could have been eating at a fancy restaurant. We'll definitely have this again.

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the Jilb March 10, 2009

A very elegant dish worthy of a dinner party. Tish, how about you come to my house toting a pitcher of margauritas and we'll cook!!!

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gailanng March 08, 2009

My family LOVED this recipe! They can be a tough crowd. I made twice the amount to use up the whole pack of chicken and the whole jar of pesto. I used the Classico as that was what I had on hand. We ate it over jasmine rice. I'm looking forward to trying this on salad or maybe in a wrap for lunch. Yum!!!

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FluteDiva64 March 07, 2009

This was AWESOME. The only changes I made were to 1) add a can of artichokes (drained); 2) used Provolone cheese - thought I had mozzarella, but didn't - drats!; 3) placed tomatoes on top of the dish about 15 minutes before end of cooking time and then added the cheese about 5 minutes, turned off oven and gave it about another 10 mins. I will have leftovers tomorrow on Publix Bakery's 5-grain Italian bread toasted as a sandwich for lunch! Can't wait! Even using the provolone vs the mozzarella cheese did not make that much of a difference. The Pesto and tomatoes are what makes this dish. When I can't make Pesto from scratch, then prefer Classico Creations Pesto in a jar - just make sure you stir well to blend oil and ingredients. This is a really a good pre-made pesto. But, when making homemade or even to doctor up pre-made Pesto, try adding a can of artichokes, drained, (not marinated), and it will be OHMYGOOD!

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Love2Laugh February 22, 2009

This recipe is so easy and so delicious! The last time I made chicken, my boyfriend and roommate were both displeased; however, I completely redeemed myself with this chicken recipe! I used Kittencal's Pesto Recipe and doubled the pesto needed for this recipe, so I could marinate (4 hours) and then stuff the chicken breasts. I really think making your own pesto as opposed to using the overly-oily stuff at the grocery store will make a HUGE difference in taste and texture. The result was a juicy, flavorful, and light chicken dish that everyone wanted more of. I omitted the mozzarella seeing my boyfriend isn't a fan of cheese, and this was still amazing. This recipe will be used whenever I make pesto!

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Barbell Bunny February 20, 2009

I pounded the chicken before marinading it. Other than that I did exactly like the recipe. My whole family loved it, and it was really easy.

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akram February 16, 2009

Easy and Tasty

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Laurelbelle February 04, 2009

That was super easy and delicious. My 4 year old who doesn't like "the green stuff" LOVED this which is a huge success in my book. Great dish!

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NURSNMOM February 01, 2009
Baked Pesto Chicken