RECIPE | Baked Chicken Pesto Parmesan

Simple Baked Chicken Parmesan recipe...followed the gist of the recipe and it was good!


Last night, I had a few girlfriends over for dinner to watch The Bachelor. All day, I was wracking my brain for a simple, easy recipe for a crowd that would be delicious and hassle-free, as I didn’t have much time to cook between work, the gym, grocery shopping, and Prince Farming. So, I planned to make Eggplant Parmesan. However, Kroger was…wait for it… out of eggplant. People must have been stockpiling eggplants before the “big” snow!

Anyways, I decided to do this recipe instead, and I’m really glad I did. It was easy, delicious, and pretty healthy since there was no frying or breading involved.




  • 1 jar of pesto (or make your own)
  • 2 lbs chicken breast tenderloins
  • 1 jar of tomato sauce
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • Oregano, salt, pepper, and basil to taste
  • Fresh basil for garnish


  • Preheat oven to 400F
  • Toss chicken breast tenderloins in pesto in a large Pyrex rectangular baking dish
  • Arrange pesto-covered tenderloins so they lay flat and are evenly spaced
  • Pour tomato sauce over chicken
  • Sprinkle mozzarella, Parmesan evenly over sauce
  • Sprinkle spices over cheese to taste
  • Cover baking dish with tin foil. Bake for 25 minutes.
  • Remove tin foil. Bake for additional 10-15 minutes or until cheese is melted and bubbling.
  • Garnish with small, ripped pieces of fresh basil. Serve over angel hair pasta or with spinach salad.





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