Italian Pollo con Pesto

Italian Pollo con Pesto al Forno

Pollo con Pesto al Forno is an easy baked chicken. Just perfect for a weeknight. Our spice blend includes sun-dried tomatoes and precious pine nuts. We skipped the cheese to avoid preservatives. Alternatively, you can sprinkle the blend on a margarita pizza, or pasta with tomato or cheese sauce.
Cuisine Italian
Servings 3


Shopping List

  • 2 pieces chicken breasts cut into 4 thin(halved horizontally)
  • 8-12 oz mozzarella cut into thin slices
  • 2 large tomato/es cut into thin slices
  • 1-2 cup grated Parmesan cheese
  • olive oil
  • salt & pepper

Suggested Sides

  • Cooked orzo, baked or mashed potatoes, or French fries.
  • Green asparagus, kale or lettuce salad, or sautéed spinach.

Culinary Spice Kit

  • Basil, garlic, sun-dried tomatoes, pine nuts, salt, black pepper.



  • Preheat the OVEN to 350°F.
  • Season chicken with salt & pepper to taste. 
  • Mix Pesto spices with 1/4 cup parmesan cheese and 3/8 cup olive oil.
  • In a BAKING DISH, spread a thin layer of oil on the bottom.
  • Add the chicken halves in one layer.
  • Spread the pesto mixture evenly onto the chicken. 


  • Place tomato slices in one layer on top.
  • Sprinkle with parmesan cheese to taste.
  • Add mozzarella slices as the last layer.
  • Sprinkle with salt & pepper to taste.


  • Bake the chicken for about 20 minutes. 

Alternative Vegetarian Version

  • Cut zucchini lengthwise in half and scoop out the middle.
  • Season the inside with salt & pepper to taste.
  • Dice the scooped out flesh and add it to the Pesto mixture.
  • Fill it back into the zucchini.
  • Place the zucchini in the greased BAKING DISH.
  • Continue with the assemble and bake steps of the recipe above.
  • Enjoy!


▪ Substitute chicken with zucchini and follow the vegetarian version.
▪ Substitute chicken with fish filet.
▪ Substitute mozzarella with your preferred cheese.