Basil Pesto & Mozarella Chicken Thighs
Basil Pesto & Mozarella Chicken Thighs

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Alright, don’t linger, let’s plan this basil pesto & mozarella chicken thighs menu with 10 components which are absolutely easy to receive, and we have to process them at the very least through 12 actions. You should invest a while on this, so the resulting food could be perfect.

Composition Basil Pesto & Mozarella Chicken Thighs:
  1. Require 1 jar - basic Marinara Sauce
  2. Take 6 for Boneless Skinless Chicken Thighs
  3. Require to taste for Salt and Pepper
  4. Give 1 jar for Basil Pesto
  5. Give 4 Tomatoes, sliced
  6. Take 1 (8 oz) of package sliced Mozarella
  7. Give Italian Seasoning
  8. Need - Parmesan Cheese
  9. You need Handful - fresh Basil, shredded
  10. Give 32 oz of Angel Hair Pasta
Basil Pesto & Mozarella Chicken Thighs start cooking:
  1. Preheat Oven to 350°F
  2. Pour marinara in a 13"x9" baking dish.
  3. Place chicken thighs in the baking dish and sprinkle with salt and pepper.
  4. Spread pesto on each chicken thigh
  5. Cover them with tomatoes, and sprinkle with salt and pepper
  6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
  7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
  8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
  9. Toss pasta with fresh basil
  10. Remove chicken from oven (don't forget to shut it off).
  11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
  12. NOTES* Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil.

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