baked pesto chicken

So apparently me + the first week of school = a terrible blogger. Please excuse my absence. It definitely takes a little while to get back into the swing of things and have the energy to do anything productive after 4 p.m. I do have some things to share and hope to get them all on here asap. Some of them will be without pictures because my camera was dead and I never thought about it in enough time to get it charged, forgive me again!

You’ll just have to trust me with this one without seeing it. It was delicious! I love pesto and in this dish it was the star of the show!


recipe adapted from 

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup basil pesto

1/2 cup grated low-fat mozzarella cheese

1/4 cup grated fresh parmesan cheese


Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.
Spray a 9″ x 12″ baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. Broil for 5 minutes more, just long enough to get the cheese lightly browned. Sprinkle with parmesan cheese.
Serve hot. Serve with rice, couscous, or quinoa to soak up the juice.




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