Storing and Reheating Leftovers
Leftover Pesto Chicken can be stored in the refrigerator for up to four days in an airtight container. As with all recipes, use your best discretion when it comes to leftovers. If you love the idea of this, but know that your family is full of carb lovers, you might want to make my Chicken Pesto Pasta instead! While it is possible to just buy chicken cutlets, they are certainly easy enough to cut at home. If you would like to see this in action in video form, you can see it in my Chicken Marsala post. If you aren’t able to make your own, there are a lot of great brands on the market. I used Progresso’s Pesto in this recipe and it was delicious. Keep in mind that the pesto you use can change the amount of liquid in your baking dish at the end. If there is a lot of liquid, don’t worry about it too much, it won’t change the flavor of the dish. Pre-shredded cheese, while convenient, is coated in preservatives that keep it from clumping together in it’s packaging at the grocery store. In addition to keeping it from clumping together, it keeps it from melting well. Shredding your own cheese for dishes where melting is a key part of the dish is one way to take your cooking up a notch. The extra five minutes that you will spend shredding cheese (even less for this recipe) is well worth it.
If you have someone in your house who doesn’t like tomatoes, you can swap the tomatoes for roasted red peppers.If you are using roasted red peppers instead of tomatoes, you can swap the Pesto for spaghetti sauce.You could add little feta or Parmesan cheese on top of the mozzarella for another burst of flavor.
Reheat the leftovers in a covered baking dish in the oven. Bake at 350 for 20 to 30 minutes or until the chicken is warmed through.
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If you make this Chicken Pesto recipe, or any of my other recipes, please leave me a comment and let me know what you think!
