I have a special treat for you all today! I am teaming up with some of my favorite bloggers and we’re all sharing our favorite summer pesto dishes. My little basil plant on my kitchen window has been doing so good and we’ve been getting so many cherry tomatoes from our garden, so I was inspired to cook up this yummy dish. This recipe is such a treat and is one of the best things I’ve ever eaten, so of course I couldn’t keep it to myself! I really felt like I was at a fancy restaurant eating this and so did my family. It takes some time and has a lot of steps, but trust me, it’s worth EVERY SECOND! It’s lifechangingly good! Here’s how you make it:
First, preheat your oven to 375. Next up, make the pesto. I used my ninja blender for this. You need about a cup of fresh basil, an 8.5 oz can of sundried tomatoes in oil, 1/2 cup Parmesan cheese, 2 garlic cloves, 1/8 tsp of salt and pepper to taste, and 1 tsp of sugar.
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor or blender. Stir in Parmesan salt, pepper, and sugar. Set aside.
Now for the chicken. Start by heating 1 and 1/2 tbsp vegetable oil in a large skillet over medium heat. Then, season five chicken breasts with pepper (you don’t need salt here since there’s salt in the pesto). Brown both sides of chicken until golden brown (about 5 mins per side).
I did mine in batches.
Place chicken in a 9×13 baking dish and top with pesto. Bake in the oven for 25 minutes, or until fork tender and pesto has browned on top.
As soon as you take the chicken out of the oven, top with 1 cup of mozzarella cheese and let melt in pan or put back in the oven for a few minutes until cheese is melted.
Next up is making the Polenta (the BEST part)! Go ahead and start on this as soon as you put chicken in the oven. In a large saucepan, combine 2 cups of chicken stock and 2 cups of heavy cream. Heat to a gentle boil over medium heat (careful not to burn). 
Gradually add the cornmeal (whisking constantly). Turn heat to low and continue to whisk until mixture is slightly thickened, then stir in 3 tbsp butter and 1 cup of cheddar cheese and allow cheese to melt.
Season with salt and pepper to taste.
Here’s where the fun begins! The presentation! This dish is so fun to present. To serve, spoon polenta onto a serving plate, top with chicken breast and garnish with chopped cherry tomatoes and more basil. You can even drizzle the pan drippings from the chicken on top if you desire. 
Now enjoy your beautiful creation! This would make the perfect special occasion meal! If you try it, tag me so I can see.
And be sure to head over to my friends’ blogs and see the delicious pesto recipes they’re cooking up today! 
Kalyn from Boxwood and Spruce Blog
Edi from Pine Daisy House
Kori from The Farmhouse Life
Stephanie from Celebrated Nest
AuthorAnnaCategoryMain CoursesDifficultyIntermediate
Preheat oven to 375.
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor or blender. Stir in Parmesan, salt, pepper, and sugar. Set aside.
Heat oil in a large skillet over medium heat. Season chicken breasts with pepper (you don’t need salt here since there’s salt in the pesto). Brown both sides of chicken until golden brown (about 5 mins per side). I did mine in batches.
Place chicken in an ungreased 9×13 pan and top with pesto. Cook in oven for 25 minutes, or until fork tender and pesto has browned on top.
As soon as you take the chicken out of the oven, top with mozzarella cheese and let melt in pan or put back in oven for a few minutes until cheese is melted.
While chicken is baking, start on the Polenta. In a large sauce pan, combine chicken stock and heavy cream. Heat to a gentle boil over medium heat (careful not to burn).
Gradually add the cornmeal (whisking constantly).
Turn heat to low and continue to whisk until mixture is slightly thickened, then stir in cheddar cheese and allow cheese to melt. Season with salt and pepper to taste.
When ready to serve, spoon polenta onto a serving plate, top with chicken breast and garnish with chopped cherry tomatoes and more basil. You can even drizzle the pan drippings from the chicken on top if you desire.
Ingredients
Directions
Preheat oven to 375.
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor or blender. Stir in Parmesan, salt, pepper, and sugar. Set aside.
Heat oil in a large skillet over medium heat. Season chicken breasts with pepper (you don’t need salt here since there’s salt in the pesto). Brown both sides of chicken until golden brown (about 5 mins per side). I did mine in batches.
Place chicken in an ungreased 9×13 pan and top with pesto. Cook in oven for 25 minutes, or until fork tender and pesto has browned on top.
As soon as you take the chicken out of the oven, top with mozzarella cheese and let melt in pan or put back in oven for a few minutes until cheese is melted.
While chicken is baking, start on the Polenta. In a large sauce pan, combine chicken stock and heavy cream. Heat to a gentle boil over medium heat (careful not to burn).
Gradually add the cornmeal (whisking constantly).
Turn heat to low and continue to whisk until mixture is slightly thickened, then stir in cheddar cheese and allow cheese to melt. Season with salt and pepper to taste.
When ready to serve, spoon polenta onto a serving plate, top with chicken breast and garnish with chopped cherry tomatoes and more basil. You can even drizzle the pan drippings from the chicken on top if you desire.
