Prep: 1 hour
Cook: 20 minutes
- 1 jar Barilla Creamy Genovese Pesto
- 2 pounds chicken breast
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine pesto, lemon juice, salt and pepper in a bowl. Add chicken and cover with pesto mixture. Marinate for at least 1 hour in the refrigerator or overnight.
- Bake at 375° F for 12-15 minutes. Then at 425° F for 2 additional minutes for browning and to ensure chicken is thoroughly cooked.