A festive chicken dish for your holiday season!
5 chicken thighs
2 tbs extra virgin olive oil
3 cloves garlic
1 tsp salt
1/2 tsp freshly cracked black pepper
4 oz fresh mozzarella cheese, sliced
Sun dried tomato pesto:
1/3 c toasted pine nuts
8.5 jar sun dried tomato halves in oil
Handful of basil
1/4 c parmesan cheese
2 garlic cloves
Start by preheating the open to 425F.
Toss the chicken thighs in the oil, garlic, salt and pepper in a cast iron skillet. Roast in the oven for 45 minutes or until internal thermometer reads 165F.
When the chicken is done, remove from the oven and add a slice of mozzarella to each piece. Place back into oven to broil for 2-3 minutes. Remove from oven.
For the pesto, combine the ingredients in a food processor and pulse until incorporated. Should be about 15 pulses or so.
Top each thigh with a heaped tbs of the pesto and garnish with fresh basil.