Pesto Chicken

• 1 - 1.5 lbs chicken tenders
• new potatoes
• carrots
• basil pesto sauce (green)
• shredded romano or parmigiana cheese
• pine nuts
• garlic butter
• salt
• pepper
• olive oil

1. 1. preheat oven to 370 degrees
2. 2. boil water, then add new potatoes and sliced carrots, cooking for 10 minutes
3. 3. add a bit of olive oil to the pan (I use a Le Creuset braiser)
4. 4. wash the chicken tenders, then arrange them in a single layer on the bottom of the pan
5. 5. add a little salt and pepper to the chicken
6. 6. spread the pesto sauce evenly on top of the chicken
7. 7. once vegetables have cooked for 10 minutes, strain them, then arrange them around the outside of the chicken, pushing the chicken more into the center of the pan if needed
8. 8. sprinkle a layer of pine nuts on top of the chicken and vegetables
9. 9. sprinkle a layer of cheese on top of the pine nuts
10. 10. add thin slices of garlic butter on top of the cheese (I used about 1/2 a stick of garlic butter)
11. 11. cook uncovered for 25 minutes at 370 degrees
12. 12. increase the temp to 425 degrees and cook uncovered for an additional 15 minutes till cheese is slightly browned on top
13. Let sit for 5 minutes, then serve and enjoy. Simply melts in your mouth. Eet smakelijk (or bon appetit).

chicken tenders, potatoes, carrots, basil pesto sauce, romano, nuts, garlic butter, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/pesto-chicken-52344631 (may not work)