CHICKEN PESTO BAKE

 You can make this in the oven, or make it outside on the grill!

INGREDIENTS:

• 2 (16 oz total) boneless, skinless chicken breasts
• kosher salt and fresh pepper to taste
• 4 teaspoons (click here) Skinny Basil Pesto OR use bottled pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded mozzarella cheese
• 2 teaspoons grated parmesan cheese

DIRECTIONS:

1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 piece chicken

• Amount Per Serving:
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• Calories: 205 calories
• Total Fat: 8.5g
• Fiber: 0.5g
• Protein: 30g