Baked Pesto Chicken

(source)

Delicious and elegant and oh, so EASY!  I made this for John for our romantic Valentine's dinner.  It was incredible.  I prepared it in the morning and then stuck it in the oven about 20 minutes before we were ready to eat.  Easily doubles.  (Yours will look a little different than the photo above.  That one doesn't have breadcrumbs.)

{What you need}

4 boneless skinless chicken breasts, thawed

1/3 cup prepared pesto

1 1/2 t. sour cream

1 1/2 t. mayonnaise

2 T. shredded Parmesan cheese, plus a little extra

2 T. pine nuts or walnuts, crushed

about 3 cups bread crumbs

In a medium dish, combine pesto, sour cream, mayo, 2 T parm, and nuts.  In a separate medium dish put the breadcrumbs.  Spray a medium dish with Pam.  Take your chicken breasts and spread the pesto mixture all over each one, coating each breast as much as possible.  Dip the pesto-covered chicken in the bread crumbs and coat as much as possible.  Place each breast in prepared dish.  Sprinkle extra parmesan cheese on top.  Bake at 450 for 15-25 minutes, or until chicken is done.  I served it with this and this.  So yum!

(inspired by this recipe from The Sister's Cafe)

Pesto Swiss Fondue

I really think this was the best dinner I have ever made! I'm quite proud of myself. Not that I can take credit, because it was just an awesome recipe. It is full of flavor and fondue is always super classy. We served this at a dinner party we hosted and had each couple bring a few of the dipping foods. This could also serve as a romantic dinner for two, or a beautiful spread to impress the in-laws with. No matter who you serve it to, they'll

LOVE IT!

So delish . . .

{What you need}

1 12oz. block of swiss cheese, cubed

2 T flour

2 large garlic cloves, chopped (I used a garlic press)

1/2-3/4 c. of white cooking wine (I used 3/4 c)

1/2 c. milk

2 T of jarred prepared pesto

{Ideas for dipping}

cubed french bread

cauliflower

broccoli

granny smith apples

new potatoes or cubed red potatoes

sausage

bratwurst

Cube cheeses and chop garlic. Place cubed cheese in a tupperware and add flour. Replace the tupperware lid and shake until all the cheese cubes are coated. Spray a medium sauce pan with cooking spray and add the chopped garlic. Cook on medium high until the garlic just begins to brown. Then add wine. When the wine begins to boil, reduce the heat back to medium and slowly add the flour coated cheese and milk a little at a time, always stirring so it will not burn. When the cheese is all fully melted, add the pesto, transfer to heated fondue pot, and serve immediately. If you are not using a fondue pot you may need to reheat it after a little while as the fondue will thicken as it cools.

(Compliments of The Sisters Cafe)