Pesto Chicken MMB

Melanie B


This is soooo easy and good. And I have a second meal to make with leftovers. I will post it next.

This is sort of a no recipe - recipe. You can use more or less of anything, and I've even done this with some huge breasts... UUHHHHH chicken breasts that is! LOL


★★★★★ 2 votes

5 Min
1 Hr


How to Make Pesto Chicken MMB


  1. Before you get started with the chicken, get a small bowl and put about 1/3 cup of prepared pesto in it. This will make it easier for you to scoop it up. It will also prevent contamination from the raw chicken in the rest of your pesto.

    Get a cookie sheet with sides to roast the chicken.
  2. Wash and pat dry your chicken. Cut out the back bone. I use a pair of kitchen scissors to do this. I also save the organs and back bone to throw in the freezer for stock later.
  3. Lay out the chicken skin side up on the cookie sheet. Scoop up some of the pesto and give the old bird a rub down up under the skin.
  4. Wash hands and drizzle the skin with a bit of olive oil and then sprinkle with salt and pepper.

    Bake at 350 for about an hour or until juices run clear.
  5. Stay tuned for a yummy chicken salad recipe to make with leftovers. I will link them after I post both recipes.

    Pesto Chicken Salad MMB

Printable Recipe Card

About Pesto Chicken MMB

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #easy #pesto

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