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Ambient Music & Pesto-Baked Chicken

February 7, 2012

I became so accustomed to working with #1 son’s music in the background, I have found it a challenge to focus when my work space is completely quiet… as though anywhere that Lucy lives is ever truly quiet.

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(The Barking Machine)

Always be willing to listen to someone else’s music. You may not care for it, but then again, you may.

Check out this website & give their music a try. It’s great for writing or reading as background music.
#1 Son says, “Zoo and Synesthesia are both free downloads, but the others are totally worth the money.”

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(That’s right, try to look innocent.)

So glad #1 Son is visiting for his birthday! Of course I have a Flourless Chocolate Cake ready for dessert. But, guess what he wanted for dinner?

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Pesto-Baked Chicken

#1 prefers Arugula Pesto…so glad I made some & froze it last summer :0)


  • 1 Chicken, 4-ish pounds, cut up
  • Sea Salt & Black Pepper
  • 4 Tablespoons Pesto
  • 4 large cloves Garlic, finely minced
  • Juice of 1 Lemon
  • 1 Tablespoon Olive Oil


  1. Pre-heat oven to 375 degrees.
  2. Lightly oil large baking sheet with a rim.
  3. Wash chicken & pat dry.
  4. Sprinkle lightly with salt & pepper then place in prepared pan.
  5. Combine pesto, garlic & lemon juice.
  6. Rub mixture evenly over chicken pieces.
  7. Cover tightly with plastic wrap.
  8. Refrigerate 1 to 2 hours.
  9. Drizzle the chicken breasts lightly with olive oil.
  10. Bake for 55 to 65 minutes. (Juices will run clear when chicken is pierced with a fork.)
  • Note: Save the pan juices to add to your next pot of soup.
  • Also: To make Arugula Pesto, instead of basil, use fresh arugula. Simple!

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