Ingredients and Weight:
- 4 boneless, skinless chicken breasts (12 ounces each)
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound frozen spinach, thawed and drained
- 10 ounces cream cheese, softened
- 1/2 cup milk
- 1/4 cup grated mozzarella cheese
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Difficulty Level:
3/5
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a food processor, combine basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper. Pulse until a coarse paste forms.
- Spread half of the pesto over the chicken breasts.
- In a large bowl, combine spinach, cream cheese, and milk. Season with salt and pepper to taste.
- Spread the spinach mixture over the pesto-covered chicken breasts.
- Sprinkle with mozzarella cheese.
- Bake for 30-40 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Let stand for 5 minutes before slicing and serving.
Nutritional Information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 35g
Dish Characteristics:
- Creamy and flavorful sauce
- Tender and juicy chicken
- Bright and herbaceous pesto
- Easy to make and perfect for a special occasion
User Comments:
- "The pesto was so flavorful and the chicken was so tender. It was a perfect dish for a special occasion." - Mary S.
- "I love the fresh flavors of the basil and spinach. It was a delightful and healthy dish." - John D.
- "The creamy sauce was so satisfying. I would definitely make this dish again." - Susan K.
Special Precautions and Tips:
- If you don't have fresh basil, you can use dried basil. However, use half the amount, as dried basil is more concentrated.
- You can use any type of cheese you like for the sauce. Cream cheese adds a creamy flavor, but you can also use ricotta or cottage cheese.
- If you want a cheesier dish, you can add more mozzarella cheese to the top.
- To make the dish gluten-free, use gluten-free pasta and bread crumbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
