Pesto Chicken

Pesto Chicken
Recipe type: entrees
  • 2 cups pesto
  • 3 tablespoons chopped garlic
  • 1 quart unseasoned tomato sauce
  • 6 (3-3 ½) pound whole chickens, skinned and split
  • Salt and pepper
  1. Mix the pesto, garlic, and tomato sauce in a large bowl.
  2. Add the chicken, salt and pepper and toss well to coat with sauce.
  3. Spread the chicken halves out in an even layer on 1 or 2 sheet pans.
  4. Pour any remaining sauce over the chickens.
  5. Cover tightly with foil and bake in a 400 degree oven for 45-50 minutes or until the chicken is tender.
  6. Remove the foil and let the chicken cool down before separating the meat from the bones. Save the remaining sauce.
  7. Chop the meat into0 ½-inch pieces and add back to the remaining sauce.
  8. Topping suggestion: build a pizza with a tomato and cheese base and top with some pesto chicken, diced fresh (or canned and drained chopped tomatoes) tomatoes, grated parmesan cheese and some toasted pignoli nuts.