Pesto Chicken Bake
Tender, juicy chicken breasts topped with pesto, cheese and tomatoes.
Servings: 4
Ingredients
- Olive oil
- 4 small-medium chicken breasts even in size and thickness
- 1 6- ounce jar basil pesto about a cup
- 6 thin deli slices mozzarella cheese
- 1 cup diced roma tomatoes pulp and seeds removed
- Salt and pepper
- Fresh basil
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees.
- Pat chicken dry and season with salt and pepper. Drizzle a little bit of olive oil in the bottom of a 9-inch by 13-inch baking dish.
- Arrange chicken in the baking dish. They can be touching, but should not overlap.
- Spread the basil pesto evenly over the chicken. Top with Mozzarella slices. Bake for 15-20 minutes, or until chicken is cooked through to 165 degrees F.
- Meanwhile, prepare the tomato topping. Place diced tomatoes in a bowl. Add salt and pepper to taste.
- Arrange tomato mixture over the chicken, sprinkle with fresh Parmesan and fresh basil just before serving.
Notes
Storage: Cooked chicken leftovers can be stored in the fridge for up to 3-4 days. I recommend storing the tomatoes separately from the chicken in the fridge.
Freezing: Prepare the chicken and put the cheese slices on top. Before baking, cover the pan tightly with plastic wrap, then foil, and pop it in the freezer for up to 3 months.
Reheating: For best results, reheat the chicken in a 350°F oven until warmed through.
Nutrition
Calories: 495kcal | Carbohydrates: 7g | Protein: 39g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 960mg | Potassium: 598mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1868IU | Vitamin C: 9mg | Calcium: 375mg | Iron: 1mg
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