Sunday Supper: Broiled Pesto Chicken with Cherry Tomatoes

  • August 22, 2009 - 9:51 AM


Serves 4.

Note: Pestos vary in their salt content, so take a little taste of the pesto before it goes on the chicken and season accordingly. From "The Deen Bros. Take It Easy," by Jamie and Bobby Deen (Paula Deen's sons).

• 1 pint cherry tomatoes

• 1/4 c. prepared pesto sauce, divided

• Salt and freshly ground black pepper to taste

• 4 boneless skinless chicken breast halves


Preheat the oven to 450 degrees. Lightly coat a baking pan with nonstick cooking spray.

In a bowl, toss the cherry tomatoes with 1 tablespoon of the pesto, and season with salt and pepper. Coat the chicken breasts with the remaining 3 tablespoons pesto and season with additional salt, if desired.

Arrange the chicken in the prepared baking pan. Bake for 10 minutes. Add the tomatoes and bake for 10 minutes, or until the juices run clear when the chicken is pierced with a fork.

Variation: For a salad entree, toss grilled chicken with pesto sauce and serve it on top of greens for a main-course salad.

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