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).
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?
South Beach Diet Quick & Easy Cookbook
4 boneless, skinless chicken breasts
1/2 C pesto
2 oz. shredded part skim mozzarella cheese (1/2 C)
salt and pepper
Heat oven to 375 degrees
Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9 x 13 baking dish. Lay chicken breasts over pesto in an even layer and spread remaining pesto on top of chicken.
Cover baking dish with foil and bake chicken until cooked through – 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot. I spooned the pesto from the bottom of the pan over the top of the chicken before serving.