Portreve That sounds good {quote below}
I will need to try it
Tonight at the Tiki bar is Alaska wild caught Halibut cut in to bite size pieces baked coated w/bread crumbs A fresh {from my neighbors garden} salad carrots, baby corn, okra {whatever that is} fresh baked bread rolls, a old fashioned apple cobbler & a peach cobbler, I have all the needed ingredients for ice cream & a hand crank ice cream maker
We expect about 20 people about half are bringing something
We are celebrating my wife's & my daughters Birthdays & the neighbors 30th anniversary
Wifes age= I'm not that stupid
Daughters age=21
Post by Portreve » Tue Sep 20, 2016 3:40 pm
I got this off of BuzzFeed. I've made it many times, and I'm quite fond of it.
Ingredients:
1 lb. (~ 0,5 kg) boneless chicken tenders or boneless chicken breasts
1 jar (6 - 7 oz; ~180 - 200 g) of pesto sauce (my preference is Barilla)
2 average-sized Roma tomatoes, or 1 can (14.5 oz, ~411 g) of diced tomatoes
1 pouch (8 oz; 227 g) shredded mozzarella cheese
Directions:
Thoroughly coat chicken tenders or breasts in pesto sauce and place into appropriately-sized casserole dish. There should be no remaining pesto sauce.
I prefer (though this is not required) to let the chicken set up (kind of semi-marinade) in the pesto sauce for 20 minutes.
Set your oven to 400°F (204°C).
Cover top of chicken in sliced roma tomatoes, or in diced tomatoes (depending on which you decided to buy).
Cover this over with mozzarella to taste
Bake for 40 minutes.
