Chicken Pesto Tart

Kathie Carr


Here is another recipe I got from my late friend, Roger Hostetler, who worked as a chef in a Monterey, CA restaurnt.


★★★★★ 1 vote

15 Min
20 Min


  • 1/2
    loaf frozen whole wheat bread dough
  • 1 Tbsp
    olive oil
  • 1 lb
    uncooked chicken breast strips
  • 2 c
    bell pepper strips, mixed colors
  • 1 medium
    sweet onion, sliced
  • 1/4 c
    prepared pesto
  • 1 1/2 c
    provolone cheese , shredded

How to Make Chicken Pesto Tart


  1. Roll or hand stretch 1/2 of package of bread dough to fit a 9 inch pie plate. You may use the second half of the dough to make a second crust and freeze it for later use.

    In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes.
    Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
  2. Distribute mixture over bread dough; top with cheese. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown.
    Let stand 5 minutes before serving.

Printable Recipe Card

About Chicken Pesto Tart

Course/Dish: Chicken

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