Skinny Chicken Pesto Bake

I love pesto.  So I was really excited to try this recipe out. I can’t even describe how this basil pesto added such amazing flavor to this chicken.  I feel like this is something I would have ordered at a nice restaurant but was able to make it at home.   This was absolutely fantastic!  It will definitely not disappoint.




Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: This was my first time making pesto and it turned out fantastic!  The chicken was perfect and moist and had tons of flavor.  I will definitely make this again!

Ingredients:
2 (16 oz) boneless, skinless chicken breasts
salt and pepper to taste
4 tsp skinny basil pesto *see recipe below
Roma tomatoes, thinly slices
6 Tbsp shredded reduced fat mozerella cheese
2 tsp grated parmesan

Basil Pesto:
1 cup fresh basil
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil

1.  Preheat the oven to 400 degrees.  Prepare the basil pesto by pulsing in a food processor.  Add the basil, garlic, parmesan, and salt and pepper.  Slowly add the olive oil.  Set aside.
2. Wash the chicken and dry with paper towel.  Slice the chicken breast horizontally to create four thinner cutlets.
3.  Line a baking sheet with foil or parchment paper.  Lay chicken on the foil.  Spread 1 tsp basil pesto on top.  Bake for 15 minutes until the center is no longer pink.  
4.  Remove from oven and top with tomatoes, mozzarella, and parmesan cheese.  Bake for another 3-5 minutes or until cheese is melted.  
Recipe from Skinnytaste
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)


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