We have been enjoying basil pesto recently. I bought a jar for a fish recipe and we both really liked it. I have made a few recipes with it and also found it makes a great addition to pizza! Just sprinkle a bit on either before or after the pizza sauce. This was Husband’s idea; giving credit where credit is due!
This recipe is super quick and easy; and healthy if you don’t overdue the pesto and cheese.
Recipe adapted from South Beach diet.
Serves 2
2 Boneless, skinless chicken breasts ( I used one large breast )
Fresh Ground Black Pepper For Seasoning Chicken
Approx ¼ cup Basil Pesto
Approx ¼ cup Grated Mozzarella Cheese ( I used a shredded pizza cheese mixture)
Directions:
Preheat oven to 375 F. Trim any fat from chicken pieces, then cut lengthwise into 2 to 3 long pieces.
Spray an 8×8 baking dish with non-stick spray. then spread half the basil pesto over the bottom of the dish. Lay chicken strips over the pesto, and add pepper to taste, then spread remaining basil pesto over the chicken. This originally called for salt and pepper, but I can’t imagine needing additional salt with the pesto.
I indicated approximately with the pesto and cheese as I honestly didn’t measure. I just added a thin layer of pesto to the bottom of the pan and then over the chicken then sprinkled a reasonable amount of shredded cheese over the baked 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.
Remove foil and sprinkle chicken with grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. Switch to broil for another 5 minutes to lightly browned the cheese.
Serve hot. Rice is a nice side dish.