Easy One-Dish Chicken, Asparagus, Pesto, Tomato and Cheese

I have to admit I've seen this combination with and without the Asparagus several times. Sometimes it's all wrapped in parchment paper. Others time it's just layered in a 9 x 13 pan.  I needed a quick and easy dish for Sunday dinner and a movie night as we were going out to the theatre mid-afternoon, so decided to give it a go.

As I wanted an all-in-one meal for four, I chose to layer and cook it on a cookie sheet.  If you don't want to ruin the finish on your baking sheet, line it with either parchment paper or aluminum foil. Then spray with Pam or oil so nothing sticks.

This was quick and easy and had lots of flavor. The combinations of vegetables and seasonings you can explore with this technique are endless, so be sure and throw caution to the wind and be brave. You may invent your family's next favorite dish. 

One of my sons is picky about his vegetables. He won't eat broccoli and cauliflower, but likes asparagus - go figure. So that's the direction I took. I think homemade pesto is better, but had no time to make it. Store bought filled in just fine. I also loved the fact you could adjust this to serve any number of people. I could have done 3, 5 or 6 with little effort.

Enjoy!

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Easy One-Dish Chicken, Asparagus, Pesto, Tomato and Cheese

4 Servings

Ingredients -

4              Four Large Free Range Chicken Breasts, butterfly open and lay flat

2              Bunches Fresh Asparagus

1              Jar pre-made pesto or one recipe of homemade pesto

1-2          Tomatoes, depending on the size, thinly sliced

Grated or Sliced Cheese - your favorite kind that pairs well with pesto

Olive Oil

Salt

Pepper

Instructions -

Preheat oven to 375 degrees. 

(Note - when just making the chicken alone, I baked them uncovered at 350 degrees for 30 minutes without the cheese, then another 10 minutes with, or until meat is fully cooked. I think in the original recipe they put the cheese on before it went in the oven so the foil was there to keep the cheese from getting over brown).

Prepare asparagus by breaking off tough lower stems, washing and drying.  Spread evenly on a prepared baking sheet (line with foil or parchment, then spray or oil to prevent sticking).  Drizzle with olive oil and season to taste with salt and pepper.

Place the 4 chicken breasts that have been butterflied open on top of the asparagus, salt and pepper if you want, and spread each with a layer of pesto (I like a thick layer, but up to you). Place sliced tomatoes on top, then cover with aluminum foil.  Bake until chicken is done. This will vary depending on the size of the chicken breast, but around 40-45 minutes on the average.

Uncover and top with your favourite cheese. I have seen some recipes use Mozzarella and other options, but I prefer Asiago as it paired well with the pesto.  Pop back in the oven just long enough for the cheese to melt.  Serve with vegetables and/or green salad, as well as crusty warm bread.