Pesto Chicken

I told you on Monday that I am not a big fan of St. Patrick’s Day.  In fact most years I just totally ignore it and don’t even wear green.  I never serve Irish food or even green food for dinner either.   I’m usually up for a good holiday celebration but I guess St. Patrick’s just doesn’t do it for me.

Well, when I was preparing this post and was looking at the photos I had taken of the dish I realized it would make a perfect St. Patrick’s Day dinner – no, it’s not corned beef but it is green – Pesto Chicken with asparagus.  It would even be more green if you served it with spinach pasta!!

Since Jim and I are not eating carbs/starches right now we just had the chicken and asparagus but I had some leftover rice in the refrigerator that I served to Tessa.  It got thumbs up from all 3 of us!

I found the recipe in the South Beach Diet Quick & Easy Cookbook and it is a very quick and easy dish to prepare.

I had some homemade pesto in my freezer I had made last summer but you could easily use bottled pesto (I usually buy it at Trader Joe’s but you can find it in most produce departments near the minced garlic and ginger).

Pesto Chicken

There are really only three ingredients – chicken, pesto and mozzarella cheese.  The recipe called for grated cheese but I used slices of fresh mozzarella – yum!!  Serve it with a side dish of rice or spinach pasta or just by itself!

Happy St. Patrick’s Day and I will wear green this year!

So what do you usually fix for St Patrick’s Day dinner to celebrate?

pesto chicken - Page 454

South Beach Diet Quick & Easy Cookbook

Pesto Chicken
  • 4 boneless, skinless chicken breasts
  • ½ C pesto
  • 2 oz. shredded part skim mozzarella cheese (1/2 C)
  • salt and pepper
  1. Heat oven to 375 degrees
  2. Season chicken with salt and pepper
  3. Spread ¼ cup of the pesto in a 9 x 13 baking dish
  4. Lay chicken breasts over pesto in an even layer and spread remaining pesto on top of chicken
  5. Cover baking dish with foil and bake chicken until cooked through - 20-25 minutes
  6. Uncover and top with cheese
  7. Bake until cheese is melted, 5 more minutes
  8. Serve hot
  9. I spooned the pesto from the bottom of the pan over the top of the chicken before serving
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Michelle Payne says

    I would certainly serve it for St. Patty’s Day! It’s looks so good right now and we are BIG chicken fans.

    I always server the tradtiional Cornbeef, carrots, cabbage and red potatoes. We love it.

  2. says

    I always just fix whatever we have in the freezer or cupboard. Yes, I’m Irish, I just don’t buy special things. (and I do like corned beef and cabbage dearly) Can I get buy with tinting the homemade noodles green?? LOL

  3. LeeAnn Jett says

    Green Enchaladas is my St. Patrick’s Day dinner. I liked your recent recipe, but my favorite is a Spinach Green Enchalada recipe, mostly because I can make the sauce in the blender and it’s YUMMY!

  4. Valerie H. says

    I would rather eat this pesto chicken anyday before eating Corned Beef and Cabbage (which I understand is not even what they eat in Ireland for St. Patrick’s Day). This chicken dish is right up my alley! :-)

  5. says

    Ok.. how did you read my mind? :) I was just wondering what to make for dinner.
    I defrosted chicken breasts for dinner, and I have a bottle of pesto in the pantry. Dinner is done.. TA-DA.
    Thanks so much for sharing this recipe.

  6. Suz says

    Leigh Anne! I can’t believe the “Queen of Green” does not like “the greenest of green” holidays. Although, I can relate. St Patrick’s Day is not one of my faves either. Thanks for sharing your recipes. This one looks really good. How long are you and your husband staying on the no-carb diet? Are you at the point where you’re feeling a difference yet? I keep thinking about going no-carb again, however, it’s sometimes tough when you tempt me with all of the cookie, cupcake and candy posts! You’re the best!

  7. says

    I’ve been on a low carb/low glycemic diet for 2 1/2 weeks now and have lost my 5 lb. “blog baby” , the weight I’ve put on since starting this blog. My husband finished his first full week and lost 7 lbs. He has a bit more to lose than I do. I wouldn’t mind losing another 5 lbs. I’m not willing to give up sugar/carbs all together forever – just training myself to eat a few bites instead of the whole thing. It has also helped my acid reflux problem – haven’t had to take any meds since I started!! Just pulling two pies out of the oven right now for a party we are going to tonight – I’ll have to have a few bites to make sure it’s o.k.!!

    The other big difference I have noticed is my energy level is much more steady – no nose dives mid afternoon! My energy level has been more sustained which I love!!

  8. Suz says

    Re-training and not giving up the sugar / carbs altogether sounds like a much more reasonable plan. Not having that afternoon crash and those sugar spikes is a very good thing. Thanks for inspiring me!

  9. kelly says

    love pesto! my mom always made a big deal when we were kids. corned beef and cabbage, green snake bread, green kool-aid, green popcorn, the works! sadly i haven’t really continued this with our kids, my husband hates corned beef but we might try this chicken dish, looks yummy!

  10. says

    My dad’s birthday is on St. Patrick’s Day. My sister in law usually makes a bit meal with corned beef and potatoes, green salad, green jello, Irish soda bread and for dessert. . .GREEN velvet cake.


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