This chicken dish is a sure win on a hot summer night! Serve with a delicious Happy Gal salad.
Chicken Pesto Bake
16 oz. boneless, skinless, chicken breasts
salt and pepper to taste
4 t. skinny basil pesto
1 medium tomato, sliced thin
6 T. shredded reduced fat mozzarella cheese
Skinny Basil Pesto
1 cup basil
clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 T. olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Preheat oven to 400 degrees. Slice chicken breasts horizontally to create 4 thin breasts. Season with salt and pepper. Line baking sheet with foil for easy clean-up. Place the chicken on the foil and spread 1 tsp. of skinny pesto over each piece of chicken. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven and top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3-5 minutes or until cheese is melted.
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