Recipe | 3 Ingredient Pesto Chicken

This is probably one of the simplest recipes I've ever shared on the blog, but I promise it's still worth making!  Lately, I'm all about keeping it simple for dinner. We are in the last few weeks of summer break and I want to enjoy what's left before the hustle and bustle of the school year is in full swing. I'm not ready...

When I'm short on time or inspiration, this usually ends up on the table.  I made it on vacation in Cape Cod about 3 or 4 years ago and was surprised how much the boys liked it, so it has remained a staple ever since.

Of course you can make your own pesto if you like, but I typically use Trader Joe's Pesto for this recipe, the one in the jar, not the refrigerated kind  It is a pantry staple for me.

I served it with oven roasted potatoes and an arugula salad with Parmesan and a lemon vinaigrette.

Recipe | Pesto Chicken
1 container or jar of pre-made pesto
1 lemon
2 whole chicken breasts (4 pieces)

Flattened each chicken breast between two sheets of plastic wrap with a mallet or rolling pin to about 1/4 inch thickness. Thin out the pre-made pesto with the juice of one lemon.  Generously coat one side of chicken with pesto mixture and place the pesto side of the chicken face down in a warmed skillet or grill pan that has been lightly coated with olive oil over medium heat.  Generously coat the other side of the chicken with the remaining pesto mixture while the bottom cooks.  Flip when bottom is golden and a slight crust has formed, cook the other side the same way.  Enjoy! Make extra because even picky eaters will ask for seconds!

(sorry, not the greatest pics, they were taken right before we ate.. )