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


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


  • 1Roll 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.
  • 2Distribute 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