AuthorAmy ErezCategorySun-dried Tomato Basil Pesto
Preheat oven to 350°.
Pat chicken thighs dry with a paper towel. Lay on a tray. Sprinkle with salt and pepper.
Melt butter in a large, oven proof skillet. Place chicken thighs, skin side down in skillet.
Brown for 15 minutes.Turn thighs over and brown for 2- 3 minutes.
Spread Sun-dried Tomato Basil Pesto evenly on chicken thighs.
Put skillet in preheated oven, uncovered for 20 minutes. Serve.
Delicious alongside the Tomato Basil Pesto Pasta shown here.
Ingredients
Directions
Preheat oven to 350°.
Pat chicken thighs dry with a paper towel. Lay on a tray. Sprinkle with salt and pepper.
Melt butter in a large, oven proof skillet. Place chicken thighs, skin side down in skillet.
Brown for 15 minutes.Turn thighs over and brown for 2- 3 minutes.
Spread Sun-dried Tomato Basil Pesto evenly on chicken thighs.
Put skillet in preheated oven, uncovered for 20 minutes. Serve.
Delicious alongside the Tomato Basil Pesto Pasta shown here.
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