Few days ago I made a batch of my  Pesto sauce and I had about a cup of leftover that I needed to use…

Basil is one of the herbs that has a short life and it does not last that long in the fridge, but for sure it will last for a long time in freezer when its made in to pesto… I did not want to freeze my leftover, I like to make a fresh batch every time I need it… I wanted to use it right away so I made with this delicious dish…

To complement this delicious dish I made my simple yet tasty spinach spaghetti, cherry tomatoes, olive oil and other delicious ingredients.. post coming soon!

The pesto chicken is a make ahead healthy and easy dish with an amazing flavor, and that is my kind of dinner…

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I rubbed the chicken well with the pesto sauce, covered it with plastic wrap and left it in the fridge to marinade for about 40 minutes.. This is one of the dishes that is easily prepared the night before just rub the chicken with the pesto, wrap the bowl with plastic warp and store in the fridge and go to sleep :)…

It will feel so good to come home to a dinner that half way done…

Preheat oven to 400′

8 boneless skinless chicken breast

1 cup homemade pesto sauce

1/4 tsp black peppers

1/2 tbsp. sea salt

Rinse and dry the chicken completely with paper towels.

Add chicken to a baking pan and with clean hands rub with pesto, making sure each piece is fully coated.

Cover the pan with aluminum foil and bake for 25 minuets or more depending on the amount of chicken is being cooked.

keeping the pan covered the entire time of baking this will keep the chicken breasts moist and tender.

Let the chicken rest for 5-10 minuets or until you’re spaghetti dish is ready.

Enjoy!!