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KJ’s Italian Baked Pesto Chicken Strips

March 26, 2016

Thanks to Kevin’s brother, Jace, for recommending this recipe to us!  It is moist, delicious, and melts in your mouth.  It was a hit with everyone who ate it!  We are thankful for Jace’s support for Kevin’s cooking. What a blessing these brothers are to one another!  Thank you also to Kevin’s Kickstarter Backers for supporting Kevin’s version of “Baked Pesto Chicken” from the website Get In My Belly. 


2 1/2 lb. boneless, skinless chicken strips

1 jar (5 oz) of basil pesto

8 oz. finely shredded Mozzarella

8 Roma tomatoes, thinly sliced

2 oz. pkg. bacon bits

2 oz. Sargento’s Parmentino, extra finely grated

2 tsp. Italian seasoning

olive oil


Lightly grease a large baking sheet with olive oil.  Add chicken strips, spacing them apart.  Spread pesto over the top of each strip.  Sprinkle Mozzarella.  Add two slices of tomatoes to each strip.  Sprinkle with bacon bits, Italian seasoning, and Parmentino.  Bake in 350 degree oven for 30 minutes or until done.


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