I have been on a pesto kick lately and I am not stopping! I have a basil plant in my backyard that is just THRIVING so the pesto will not be stopping anytime soon. You know, until my lack of a green thumb kick in. Anyways, pesto chicken bake is on menu today. The pesto and the sun-dried tomatoes give the chicken so much flavor and then, of course, we have to add some cheese. Top it off with some balsamic too!

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Pesto Chicken Bake

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Main Dish

Servings people

Ingredients

4 chicken cutlets 4 ounces each
1 tablespoon Italian seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
⅓ cup pesto sauce
½ cup sun-dried tomatoes in oil, drained
1 cup reduced fat, part skim shredded mozzarella cheese

Allie Carte Light Pesto

1 cup basil packed
¼ cup chicken broth low-sodium, fat-free
4 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon black pepper

Instructions

Pesto Sauce

Add all ingredients to a blender and blend until smooth

Chicken

Preheat oven to 400 degrees
Season both sides of each chicken breast, evenly, with the seasonings
Add chicken to a greased baking tray
Top each piece evenly with the pesto sauce
Add the sun dried tomatoes over the pesto sauce
Finally, sprinkle, evenly, with the mozzarella cheese
Bake in the oven for 20 minutes, or until fully cooked

💚: 5

💙: 3

💜: 3

✔️: 160 calories

Keyword Chicken Breast