Chicken parmesan with pesto

IMG_6106This is a super easy-to-make chicken parmesan. Pesto is a delicious addition to this classic dish.


  • Coconut or olive oil
  • Crushed fresh garlic or garlic powder
  • Red pepper flakes
  • 4 chicken breasts
  • Marinara or tomato sauce, enough to cover chicken
  • Pesto
  • Mozzarella cheese
  • Parmesan cheese


  • Put olive oil or coconut oil in large baking dish (e.g. pyrex glass dish) and heat up in oven till it melts or warms slightly
  • Add red pepper flakes and freshly minced garlic or garlic powder, the heat will start to release the aromas of the spices
  • Place chicken breasts side by side in dish
  • Sprinkle on some mozzarella and parmesan
  • Cover with marinara sauce and a dollop of pesto
  • Sprinkle on rest of cheese
  • Cover dish with tinfoil and bake at 350 for 50-60 minutes, then remove tinfoil and bake for another 10 minutes at 375 or until meat thermometer registers 160 degrees.

Serve with ceasar salad and broccoli for an almost-paleo dinner (omit cheese to make it strict paleo).

Super mom tip: Double, triple or quadruple this recipe and freeze in smaller batches. Those nights when you don’t want to cook – whip out of the freezer, thaw on the defrost setting on the microwave, steam some veggies and voila, dinner is served!dit-elle-Esther

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