Skinny Chicken Pesto Bake
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.
Servings: 4 Servings
Ingredients
- 2 boneless skinless chicken breasts, about 1 ½ pounds
- salt and pepper to taste
- 4 tablespoons basil pesto, *see recipe below
- 4 Roma tomatoes, thinly sliced
- 6 tablespoons reduced-fat mozzarella cheese, shredded
- 2 teaspoons parmesan cheese, grated
Basil Pesto:
- 1 cup fresh basil
- 1 clove garlic
- 1/4 cup parmesan, grated
- 2 ½ tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. and line a baking sheet with parchment paper.
- To a food processor, add the basil, garlic, parmesan, and salt and pepper, and pulse, slowly adding the olive oil until you have a smooth pesto. Set aside.
- Slice the chicken breast horizontally to create four thinner cutlets, pat dry with paper towels, and season the chicken with salt and pepper.
- Lay chicken on the foil, and spread 1 tablespoon of basil pesto on each chicken. Bake for 15-20 minutes until the chicken temps out to 165 degrees Fahrenheit.
- Remove from oven and top with tomatoes, mozzarella, and parmesan cheese, and bake for another 3-5 minutes or until the cheese is melted.
- Remove from the oven and serve fresh.
Nutrition
Calories: 321kcal | Carbohydrates: 2g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 426mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 1mg
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