Pesto Chicken and Potatoes
From nightkitchen 13 years ago
- 8 minutes to make
- Serves 3
Leftover chicken again. And again. And it tastes weird if you reheat it. This recipe gets around all those problems and cleans up the leftover baked potatoes as well.
Ingredients
- Leftover chicken, probably roast chicken, in slices or big pieces shopping list
- Baked potatoes, sliced horizontally 1/2" thick. If you have no leftover potatoes, microwave some whole potatoes until cooked and soft, 4m? shopping list
- Pesto, your own or store-boughten shopping list
- mozzarella cheese, sliced thin or coarsely grated shopping list
How to make it
- Line a baking pan/ sheet with parchment paper or foil.
- Lay the potato slices as close together as possible.
- Spread the slices lightly with pesto--really doesn't take much.
- Lay the chicken slices over the pesto.
- Cover the chicken slices with the mozzarella slices/grated cheese, lightly but thoroughly.
- Broil until cheese is melted. Don't wait for it to bubble or brown, or the chicken will overheat and develop that weird stale taste.
- Lift portions from the pan. It's pretty satisfying, so I can't really say how much is enough. Depends on your leftovers, doesn't it?!
People Who Like This Dish 3
- hungrybear Miner, MO
- musicmom Linden, MI
- crazeecndn Edmonton, CA
- nightkitchen Claremont, CA
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