On those weeknights when you need to get something on the table in a snap, this is the recipe for you. My Pesto Chicken and Blistered Green Beans is the perfect meal for the family.
4 Skinless Boneless Chicken Breasts
2 tablespoons Olive Oil
1/2 teaspoon Montreal Steak Seasoning for Chicken Breasts
3 oz. Jarred Pesto
1/2 of a 16 oz Buffalo Mozzarella Log
1, 12 oz package of fresh Green Beans
1/4 teaspoon Montreal Steak Seasoning for Green Beans
FOR THE PESTO CHICKEN
Season both sides of the chicken breasts with Montreal Steak Seasoning.
In a cast iron skillet, heat 2 tablespoons of olive oil. When oil is hot, add chicken breasts. Sear on the first side for 2-3 minutes. Flip and sear on the second side for 2 minutes. Don't cook chicken to completely done as they will finish in the oven. Remove and set aside.
While chicken is resting, smear 1 teaspoon of pesto per breast. Top with 1-2 slices of buffalo mozzarella.
Put chicken under a broiler until cheese is bubbly and golden.
Remove from oven and set aside.
FOR THE BLISTERED GREEN BEANS
In the same skillet you cooked the chicken in, add 2 teaspoons olive oil and turn heat to medium high.
Toss in fresh green beans. Sprinkle with Montreal Steak Seasoning.
Sauté on high until blistered, but still crunchy.
