Thursday, September 12, 2013

Pesto Mozzarella Chicken with Asparagus

When all else fails and you run out of ideas for a meal, chicken breasts are an easy option. The only problem is that they get boring VERY fast. There's only so many times you can throw one on a salad or with quinoa without it beginning to taste rubbery and boring. The answer to this is the answer to everything: PESTO. I'm serious. I have a mild/severe obsession with pesto and pretty much everything it entails. I love the pine nut flavor, I love the basil, I love the olive's just a wonderful thing. It goes with everything too: meats, pasta...I've even been known to dip a cracker in it. You actually cannot go wrong. Thus, pesto dresses up a boring chicken breast like a pro. (A little fresh mozzarella never hurt anyone, either)
-1 chicken breast
-2 slices fresh mozzarella, gently cut or torn into thin but substantial pieces
-7/8 spears of asparagus
-3/4 fresh basil leaves
-2tbsp olive oil
-salt and pepper
-1tbsp pesto

Heat up 1tbsp of olive oil on medium heat. Once it is sizzling a bit, put the chicken breast on and cook until golden brown. In another pan, heat the asparagus on low heat with olive oil, salt, and pepper. Once the chicken is done, arrange the two pieces of mozzarella on top and drizzle the pesto on. Add the basil leaves for garnish! 

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