Pesto Caprese Chicken is an easy meal we enjoy quite frequently. Its a great keto-friendly recipe that tastes just divine and decadent. Sometimes we don’t use tomatoes and fresh mozzarella and turn it into Pesto Chicken. Either way, it is amazing.
Last night, we discussed red versus white wine pairing. I of course wanted a red, he didn’t care too much and let me win. But he was also surprised I wanted red with pesto chicken. As I have probably told him 10,000 times, roasting meat makes it more red friendly. Plus the herbacousness of the pesto matches several reds remarkably well. Don’t be afraid to pair a wine with a dish that your head tells you one thing and your heart another!
Here are some suggested wine pairing options for Pesto Caprese Chicken. did you know that pesto is a super easy-to-make mix of basil, garlic, olive oil, parmesan, and pine nuts (I kill plants so I usually buy mine prepared). FYI: the last two times we had this with reds: Family Ranch 2018 Cabernet Franc and Black Sheep Finds 2017 Genuine Risk. Next time I will let my husband win and we will try a white wine. Maybe.
White Wine: Albarino, Chablis, Unoaked Chardonnay, Gewürtraminer, Grüner Veltliner, Orvieto, Pinot Grigio/Pinot Gris, Riesling, Sauvignon Blanc, Sherry, Soave, Sparkling (dry), Viognier, White Burgundy
Pesto Caprese Chicken
- 2 large chicken breasts, boneless and skinless butterflied or pounded to 1/2 inch thick
- pinch kosher salt
- pinch black pepper
- 1 jar pesto
- 2 small roma tomato thinly sliced
- 1 log fresh mozarella sliced
- Preheat oven to 400F. Butterfly or pound chicken flat and place in casserole or oven-safe dish(es). Season both sides of chicken with salt and pepper.
- Divide jar of pesto over each chicken, smoothing to edges. Place alternating tomato and mozzarella sliced on top of pesto. Season with more salt and pepper.
- Bake for 30 minutes or until chicken comes out done (160F) and cheese is starting to brown.