Cheesy Chicken Pesto
- Thread starter rickismom
- Start date
Cheesy Chicken Pesto
4 chicken breast cutlets or tenderloins
Salt/pepper
Basil pesto
3-4 Roma tomatoes, sliced 1/4 inch thick
1.5 cups of shredded mozzarella or sliced fresh mozzarella
2 Tbsp lightly toasted pine nuts
Place oven rack to the top third of the oven. Preheat to 425 degrees. Line a baking sheet with sides with foil and spray with nonstick spray.
Pat chicken pieces dry and place on baking sheet. Sprinkle with salt/pepper to taste.
Spread an even layer of pesto on top of the chicken. Top with tomato slices, then cheese.
Bake until chicken is done and cheese is melted and lightly browned, about 18-20 minutes (depending on your oven). Top with pine nuts and serve.
**Note**- the tomatoes will exude their liquid while baking. If you like, you can serve that “sauce” over pasta or use bread for dipping. I like to keep it low carb and pour it over the chicken.
4 chicken breast cutlets or tenderloins
Salt/pepper
Basil pesto
3-4 Roma tomatoes, sliced 1/4 inch thick
1.5 cups of shredded mozzarella or sliced fresh mozzarella
2 Tbsp lightly toasted pine nuts
Place oven rack to the top third of the oven. Preheat to 425 degrees. Line a baking sheet with sides with foil and spray with nonstick spray.
Pat chicken pieces dry and place on baking sheet. Sprinkle with salt/pepper to taste.
Spread an even layer of pesto on top of the chicken. Top with tomato slices, then cheese.
Bake until chicken is done and cheese is melted and lightly browned, about 18-20 minutes (depending on your oven). Top with pine nuts and serve.
**Note**- the tomatoes will exude their liquid while baking. If you like, you can serve that “sauce” over pasta or use bread for dipping. I like to keep it low carb and pour it over the chicken.
Last edited by a moderator:
