Total Time
Prep 15 mins
Cook 30 mins

This is a great dish that I usually serve when I have company. You can use any type of pesto but I prefer Sun Dried Tomato pesto, I have not tried any other kind. It gets rave reviews from my friends.


  1. Preheat oven to 425 degrees.
  2. Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional) in food processor until just combined.
  3. Place chicken in pan and coat with full mixture then drizzle with the olive oil.
  4. Bake 30-45 minutes.
  5. This can be served over rice or pasta if desired.
Most Helpful

This was pretty good, however while baking most of the pesto melted off the chicken and burned in the dish. Also I am not sure why the ingredients list calls for 4 T. of lemon juice and the directions only mention 2 T.? I put the full 4 in before I noticed the change below and maybe it was part of the reason why it was thin enough that most melted off? Anyway it did have a nice flavor to it. We have had a similar chicken before, but the walnuts were a great addition.

CulinaryExplorer April 16, 2008

I used homemade sun-dried tomato pesto (which actually was a by-product of a salad dressing I tried) and it worked beautifully. I may have got the crust a little crisper than I should have, :oops: but the chicken was still very moist and flavorful. I will make this again as it was totally quick, easy, and looked like a lot more trouble than it was. Thanks for posting Renea!

OhMyStars! September 29, 2004