This is one of my favorite recipes. The leftover chicken makes a great topping for salad, and any extra pesto sauce can be thinned with olive oil and a little lemon juice to dress the salad. The girls like their leftovers as chicken salad, the pesto gives it a nice flavor.
1 cup GFCF Spinach or Swiss Chard Pesto
1/2 cup walnut meal or GFCF breadcrumbs
4 tbsp. fresh lemon juice, divided
4 skinless, boneless chicken breast halves
olive oil for drizzling
salt and pepper to taste
lemon wedges to serve
Preheat oven to 400 degrees. Coat an 8x8" baking dish with olive oil. Arrange chicken in the baking dish.
Whisk together pesto, ground walnuts or breadcrumbs, and 2 tbsp. lemon juice. Thin with olive oil if needed. Coat chicken with pesto mixture and drizzle with olive oil. Bake chicken until cooked through, about 30 minutes.
Remove chicken to serving dish. Whisk 2 tbsp. lemon juice into the juices in the baking dish. (You can strain the juices here and discard the solids if desired.) Season sauce with salt and pepper to taste. Spoon sauce over chicken and serve with lemon wedges.