Thursday, October 27, 2011

Baked Pesto Chicken With Spinach Ravioli

This is one of those, "it's so easy that you don't even need a recipe", recipe. And it makes for a great presentation! Looks so fancy with minimal effort. How great is that?

Baked Pesto Chicken With Spinach Ravioli

store-bought pesto sauce
boneless, skinless chicken breasts
frozen spinach ravioli
mozzarella cheese

Preheat oven to 375 degrees.

Cut up your chicken breasts into strips and pat dry with a paper towel. Sprinkle the breasts with a little salt. On a cookie sheet lined with aluminum foil, add some pesto, and spread it around. Place the chicken breasts on top of the foil and add more pesto on top of the chicken breasts. Add as little or as much as you like! Wrap up the foil, sealing it well so no steam escapes.
(Alternatively, you can use a glass baking dish and just cover the dish with the foil.)

Bake at 375 degrees for 25 minutes.

Carefully open up the foil and sprinkle mozzarella cheese on top. Put the chicken back into the oven, uncovered, and broil for about 3 minutes more or until the cheese is nice and golden.

Meanwhile, cook your ravioli and drain.

Remove the chicken and you'll have a nice sauce that's left over. Pour this sauce onto the plated ravioli. Top with the chicken. Enjoy!

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