3 easy meals, 1 grocery list: Baked Pesto Chicken.

I’m about to make your week a whole lot easier. What? The 3-day weekend already did that for you? Well, then jot this grocery list down & I’ll make next week a whole lot easier for you. If you have some of these things in your pantry already, so much the better!

  • frozen boneless, skinless chicken breast halves
  • frozen mixed veggies
  • cream of chicken soup
  • shredded mozzarella
  • chicken-flavored stuffing (the boxed kind)
  • prepared pesto (in the refrigerated section; I use Buitoni)
  • Rice-a-Roni or your favorite rice recipe
  • carrots
  • penne or rotini pasta (I use the Smart Taste kind with extra fiber, or whole-wheat)
  • parmesan cheese
  • sour cream
  • butter

Okay, got that jotted down? Those ingredients will make 3 meals for you this week, & they all have very different flavors so your family won’t get sick of them. Here’s the first one; the other two will come over the next two days.

Baked Pesto Chicken

  1. Thaw 1 chicken breast half for each person you’re serving.
  2. Preheat oven to 400.
  3. Start prepping your Rice-a-Roni or favorite rice dish. The former takes 22-28 minutes to simmer, so get it boiling. Once the rice is covered & simmering…
  4. Pour about a half cup (or more, if you’re making a lot) of stuffing into a Ziploc bag. Using a rolling pin, crush the stuffing into fine crumbs. Or get your kid to do it for you!
  5. Coat each chicken breast half in the crumbs using the Shake-n-Bake method: stick it in the baggie, seal it, & shake all of your pent-up aggression out. Put coated chicken breast halves in the bottom of a Pyrex baking dish.
  6. Bake, uncovered, 18-20 minutes. Towards the end, prepare the appropriate number of servings of frozen mixed veggies (I use the microwave method, don’t add any water, & sprinkle some Goya Adobo Seasoning on top before nuking it).
  7. Pull chicken out of oven, & spread some of the prepared pesto (to taste) on each breast half. Sprinkle mozzarella over the top.
  8. Put back in the oven for 5 minutes. While it’s in the oven, your rice should be finishing up.
  9. Voila! A complete meal in less than a half hour!

Tune in tomorrow for pesto chicken pasta with carrots, & Thursday for the chicken stuffing bake.


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