I love the feeling of a kitchen challenge. This is not it, but I just want to explain…I have big plans in the kitchen that rarely happen. I want to make fancy desserts and meals. I actually got a mushroom growing kit for Christmas and have big plans to grow mushrooms, and then make homemade pasta and maybe even homemade ricotta so that we can have homegrown and homemade mushroom ravioli. Sometimes I have the time and the energy and the motivation for all of this (see 14 layer cake). And when it happens, I love it.
But 90% of the time, as is the case with most of you I think, what goes on in our kitchen needs to be quick and easy. And in the new year, as we’re getting out of the craziness of the holidays and back into normal dinner routines, I am feeling the need to streamline, cull, and then add to my repertoire of meals so quick they require hardly any time in the kitchen and so easy I don’t need a recipe.
In fact, this dish is so easy I’m not even sure it counts as a recipe. It is basically chicken, on which you spread pesto, place a sundried tomato and a slice of cheese, and then bake. But it results in a chicken dish that feels so much more upscale than it actually is. I’ve made this so many times in the last month, as a last minute dinner when a group of friends came over, as dinner for Gerrit and me, and as dinner for my parents just a few nights ago (although, to be fair, my mom is the one who first made this for us a couple of months ago).
This one is going on my permanent dinner rotation for sure, both for simple meals at home and for entertaining.
This really might be the easiest recipe ever. The only catch here is deciding what kind of mozzarella to use. I've used both nicer mozzarella and cheaper mozzarella. They both work, but have different results. So far the nicer cheese has given me more of a sauce in the bottom of the pan (but to be honest when my mom made it with slices of deli cheese it did that, too), while the not as expensive cheese stayed together a bit more (pictured here). I'd say, just use your favorite kind of mozzarella. It's a personal preference.
- 8 boneless, skinless chicken thighs (or breasts)
- 1/4 cup pesto
- 16 small oil packed sun-dried tomatoes (or 8 if they are larger)
- 8 slices mozzarella cheese
- 1/4 to 1/2 cup dry white wine
- Preheat oven to 350 degrees F.
- Place the chicken thighs in a baking dish. Spread pesto evenly over the top of each thigh. Then place a tomato or two (your preference) on top of the chicken. Then place a slice of cheese over it all.
- Pour wine in the bottom of the pan around the chicken.
- Bake for 40 minutes, until the chicken is done and cheese is melty. Serve warm.