Ingredients

The following ingredients have 6 Servings
  • 3-5 boneless (skinless chicken breasts (about 1.5 lbs.) (can substitute with about 8 chicken thighs))
  • ¼ cup pesto sauce
  • ¼ cup Dijon mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons white wine (or can substitute with chicken broth)
  • 1 14.5 ounce can diced tomatoes (NOT drained)
  • 4 cloves of garlic (peeled and whole)
  • 4-6 fresh basil leaves
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • Salt and pepper (to taste)
  • Additional fresh herbs (for garnish)
  • Optional: cooked pasta (for serving)

Instruction

  • Preheat oven to 425F (220C).
  • In a bowl, whisk together pesto, Dijon mustard, vinegar, and wine (or chicken broth). Stir in diced tomatoes, including juices.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place garlic cloves and fresh herbs in the dish (tucked alongside the chicken).
  • Bake uncovered for 30-40 minutes, or until meat thermometer reads 165 degrees F. Remove garlic cloves and herb sprigs before serving, and be sure to spoon plenty of the delicious pan sauce over the chicken!