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Baked Pesto Parmesan Chicken

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Serve this tasty and easy baked chicken with potatoes and a tossed salad. Use a quartered chicken, leg quarters, or split breasts to make this tasty recipe.Serves 4.

List of Ingredients

1 chicken, about 4 pounds, quartered, or other chicken parts
4 tablespoons prepared pesto
4 large cloves garlic, finely chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese


Recipe

Line a 13x9-inch pan with foil and lightly grease the foil.
Wash chicken and pat dry.
Trim excess fat and remove skin, if desired.
Sprinkle lightly with salt and pepper and place in the prepared pan.
Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces.
Cover tightly with foil and refrigerate for 1 to 2 hours.
Drizzle the chicken breasts lightly with olive oil.
Bake at 375° for 55 to 65 minutes, or until chicken is cooked.
Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.