• We like to use boneless skinless chicken breasts, but you can substitute with chicken thighs. Thighs are more forgiving and remain juicy even if slightly overcooked.
• Lightly season the chicken with salt and pepper before adding the pesto. This enhances the overall flavor.
• Marinate the chicken in the pesto for at least 30 minutes to allow the flavors to penetrate. For a deeper flavor, marinate for several hours or overnight in the refrigerator.
• Ensure the chicken is evenly coated with pesto. Use a brush or your hands to spread it thoroughly.
• Baking Time Varies - The thickness of your chicken breasts can make a difference here. If you're using very thick breasts, you might want to pound them out a little for more even baking. Don't over-bake.

Substitutions

• Pesto Sauce - Purchase your favorite pesto in a jar at the grocery store or make your own by pulsing 2 cups basil, 1/2 cup olive oil, 2 tablespoons pine nuts and 1 tablespoon minced garlic in a food processor.
• Extra Virgin Olive Oil - Use a high quality olive oil for the best flavor. Butter, melted coconut oil, walnut oil, sunflower oil, canola oil and vegetable oil can be substituted if needed.

Variations and Optional Add Ins

• Parmesan Cheese 
• Salt and Pepper
• Red Pepper

How to Store

• Refrigerate - Store in an airtight container up to 4 days refrigerated.
• Freeze - Store in an airtight container or freezer bag, up to 3 months.