Ingredients
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2 lbs small boneless, skinless chicken breasts
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2 tbsp olive oil
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1/2 (24 oz) jar fire-roasted red peppers
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1/2 cup jarred pesto
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1/4 cup fresh basil leaves
Steps
1
Preheat oven to 425°F. Toss the chicken with the oil. Season with salt and pepper. Arrange in a baking dish in single layer. Bake 20–25 min., or until an instant read thermometer registers 165°F.
2
Meanwhile, rinse the jarred red peppers with water and use paper towels to blot dry.
3
To food processor or blender, add the pesto and red peppers. Pulse until mostly smooth. Season with salt and pepper to taste.
4
When chicken is cooked, slice and serve topped with red pepper pesto. Garnish with the basil.
