This creamy pesto chicken is a great weekday dinner option as it only uses one skillet for easy cleanup. The mouthwatering aroma coming from the oven will make you want to immediately dig in once it’s ready!
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Preheat oven to 425°F. Place the Furlani garlic Parm Texas toast slices in a large oven-safe skillet or baking dish. Toast for 10 minutes, remove from oven and let cool slightly. Turn oven to 350°F.
Spread a heaping teaspoon of pesto on top of each slice of toast.
Slice the chicken breasts horizontally almost all the way through and open like a book. Spoon two teaspoons of pesto into the cut-open side.
Place two slices of mozzarella on top of pesto per chicken breast and season each with 1/4 tsp of freshly ground black pepper. Fold chicken breast back over, smooth top side up.
Cut each chicken piece in half vertically and place each half on a slice of toast in the skillet. Top each with a heaping teaspoon of pesto and spread evenly over the chicken.
Whisk cream cheese, milk, and water together and season with 1/2 tsp of freshly ground black pepper.
Add orange pepper and onion to the sauce mix and stir together. Pour sauce and vegetables around the toast.
Place the cherry tomatoes over top of the vegetables and sauce and cover with foil.
Bake for 30 minutes. Uncover, and bake for another 10 minutes.
Turn oven to broil, and place skillet under the broiler for 2 to 3 minutes or until cheese is golden brown and the sauce is bubbling.
Remove from oven, let cool for 5 minutes. Sprinkle the fresh basil leaves over top. Serve immediately.