I don't know if you feel the same or not, but for me, the breast of a chicken is the most boring part of meat. I probably said it before, and I am sorry if I repeat myself. But I do think that it's super hard to make this cut shine. So most of the time, we end up having a dull, dry piece of meat, hard to enjoy regardless of our food preferences.

However, even so, with just a little bit of imagination and a few ingredients, you can create something magical and healthy such as this broccoli pesto chicken breast recipe.

You don't need to do too much preparing in advance. This is why I think it's a perfect weeknight meal. This being said, here is what you have to do.

• The first part of this creamy pesto chicken is making the actual pesto.
• So, put a pot of water to boil. When the water reaches the boiling point, blanch your broccoli for 30 seconds, then take it out, let it cool down and pat it dry.
• Transfer the broccoli to the food processor along with the other ingredients.

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• Pulse until you get a nice pesto. Give it a taste and let it rest until further notice.
• This is a pesto chicken with tomatoes and zucchini recipe. I like to use them both as a base for my chicken. However, you can go with just the tomatoes because they are the ones providing the juice. Even so, the zucchini comes with an extra layer of taste that is amazing.
• This being said, cut the tomatoes and the zucchini into 1-2 mm slices and place them in your oven-proof dish. Season with salt and pepper, then drizzle one tbsp of olive oil over them.
• Combine the chicken stock with the marsala wine, 1 tbsp cornstarch, salt, and pepper in a bowl. Pour the liquid all over the veggies.
• Put your chicken breasts on the tomatoes/zucchini and top them with a layer of pesto and a layer of grated parmesan.

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• Add the cornflakes to a food processor with a tbsp of olive oil, salt, pepper, paprika, and garlic powder. Pulse until you get a nice crumble, then sprinkle it all over the pesto/parmesan.
• Place the dish in the preheated oven at 200 Celsius (400 F) and let it cook for 15 minutes.

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• Combine the double cream with the last tsp of cornstarch, take the dish out of the oven and pour your cream into the liquid. Gently give it a stir to combine everything without messing the chicken. Return the dish to the oven and bake for another 15-20 minutes or until the chicken is cooked and the sauce thickens.
• Serve your baked pesto chicken immediately. If you end up with leftovers, I am sure they make a great sandwich.

And this is how you do it. As I said, it is the perfect weeknight dinner. Now, the final question is what to serve with pesto chicken, right? I usually go with a mash. For instance, in this case, I chose a garlicky mashed squash as a side dish. However, I am sure that you can go with some pasta as well.

For some wiki facts about pesto, you can check out our Homemade Basil Pesto Sauce. Furthermore, if you wish to see more recipes that have unusual pesto choices, you can give our Allagreen Pasta a look.

Finally, don't forget to give us an Instagram tag if you make this dish.