Chicken breast is always something Steven and I have on hand, yet I never seem to know what to do with it. Mostly because I hate handling raw chicken, but also because although I know there are many different ways to cook chicken, I usually decide on the same two or three tried and true recipes, and after a while those recipes don't sound so appetizing.
When I pinned this chicken pesto bake and saw how easy it was to throw together, I was determined to give the recipe a try.
This recipe was adapted from SkinnyTaste. You can find the nutritional information for this dish here.
2 boneless, skinless chicken breasts
salt and pepper to taste
4 tsp Basil Pesto
1 medium tomato, sliced thin
6 tbsp shredded mozzarella cheese
2 tsp grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and pepper.
Preheat oven to 400° F. Line baking sheet with foil or parchment.
Place the chicken on prepared baking sheet. Spread 1 tsp of pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella, and parmesan cheese. Back for an additional 3 to 5 minutes.
Steven seriously loved this dish! His comments were that the chicken was tasty, flavorful, and tender. I thought it was delicious too, but just the fact that you can whip this up in 20 to 25 minutes is enough for me to add it into my regular chicken dinner rotation.
I'd love to hear if you give this recipe a try and how it turns out! Trust me, I am no expert cook. So if I can make a good chicken pesto bake you can too! It's that easy :)