Pesto Baked Chicken

Written by armstrongpalooza in Favorite Recipes

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Pesto Baked Chicken

Form Parragon publishing Fiona Biggs, author
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Prep Time 15 minutes
Cook Time 40 minutes
Course dinner, Main Course, supper

Ingredients
  

  • 8 pieces chicken approx 2 lb, breasts, thighs, drumsticks
  • 4 tbsp butter melted
  • 4 tbsp Dijon mustard
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 3 tbsp green pest
  • Salt & Pepper
  • 1-1/2 cups parmesan cheese

Instructions
 

  • Preheat oven to 400oF.
    Arrange chicken skin side down in a single layer in a large oven proof dish.  (Thighs or breasts cut into 2 pieces works best.) 
    Mix the next four ingredients in a bowl. 
    Season with salt and pepper.
    Brush half of this mixture over the chicken pieces and bake in a preheated oven for 15 minutes.
    Remove the dish from the oven, now brush the pesto sauce over top of the chicken and return to the oven for 12 minutes. 
    Remove from the oven and turn over the chicken and top with the other half of the mustard sauce.  Return to the over for a further 10 minutes.
    Meanwhile, boil a large pot of water into which you cook 1 lb. rigatoni noodles (8-10minutes). 
    Drain and toss with 1 tbsp olive oil and 1 ½ cups of parmesan cheese and 3 tbsp green pesto sauce. 
    Serve with rigatoni (see above step), crisp steamed green beans and sliced tomatoes. 
Keyword chicken, green beans, pasta, pesto, rigatoni, sliced tomato

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