Pesto Chicken Bake
What You Need:
- 8 (4 ounce) chicken cutlets
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup refrigerated basil pesto
- 4 medium plum tomatoes, sliced
- 1 1/2 cups shredded whole-milk mozzarella cheese
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons pine nuts, lightly toasted
Instructions:
- Place rack in top third of oven; preheat to 425 degrees F. Coat a large rimmed baking sheet with cooking spray. Arrange chicken in a single layer on the baking sheet. Sprinkle the chicken with salt and pepper and spread evenly with pesto. Top with tomato slices and cheese.
- Bake until the chicken is cooked through and the cheese is lightly browned and bubbly, 18 to 20 minutes. Top with basil and pine nuts. Serve immediately.
Enjoy!!
https://www.eatingwell.com/recipe/280013/pesto-chicken-bake/
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