On Monday, I tried a new chicken recipe. This recipe was different because it suggested using chicken tenderloins, which is nice because it portions well and thaws and cooks faster. We really enjoyed this Baked Pesto Chicken. It was also great because it was fairly healthy. While my oven was preheating, I made the pesto from a Knorr's pesto mix and started boiling water for rice. Once the pesto was cooked, I poured some in the bottom of my pan, added the chicken, and poured the rest of the pesto on top. I cooked it for about 25 minutes covered. I added the mozzerella cheese and cooked it for about 10 more minutes. We served the chicken on a bed of rice with a side of corn. It was really tasty and fairly easy as well. I wish it was a little quicker to make, but I never rush when it comes to chicken.

The New Austonian