I made it in two pans which is why you will see two different pans.
Chickweed Pesto Chicken
8 frozen or fresh chicken breasts
4 cups fresh Chickweed, packed
5 cloves of garlic
½ cup of walnuts
½ teaspoon salt
1 ½ cup Parmesan cheese, divided
1 cup olive oil
|Chickweed after the food processor|
Preheat oven to 375 F. Add chickweed to food processor and blend until fine. Place in mixing bowl. Add garlic and walnuts into food processor and blend. Add to chickweed in mixing bowl. Add salt, 1 cup of Parmesan cheese, and olive oil to mixture and blend well.
|Add layer of pesto|
In large greased baking pan(s), apply a thin layer of pesto mix. Place fresh or frozen chicken on layer of pesto. Top each chicken with pesto. Sprinkle remaining Parmesan cheese over chicken.
Bake in oven for 1 hour for frozen chicken and 30-45 minutes for fresh. Serve hot.
Note: I used frozen chicken and it turned out great!
|Add pesto over chicken|
|Sprinkle with additional Parmesand chesse|