Artichoke Pesto Chicken

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•  1 lb. breast of chicken fingers
•  2 tbsn Trader Joe’s Artichoke Antipasto
•  2 tbsn Trader Joe’s Genova Pesto Sauce (refrigerated)
•  1 tbsn Trader Joe’s Garlic Aoli Mustard
•  2 tbsn EV Olive Oil
•  Pinch of Salt & Pepper


Rinse the chicken off and set on cheesecloth or paper towel to remove excess water. Place the chicken in a large gallong size Ziploc bag. Add salt and pepper throughout chicken. Add artichoke antipasto, pesto and Mustard. Make sure to cover all of the chicken pieces with the mixture. Marinate for 4-6 hrs but overnight is best.

Drizzle small amount of olive oil to coat the bottom of a medium size Pyrex baking dish. Place all contents of the Ziplock bag in the dish. Bake in pan at 425˚ for 20 min and voilà!