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!
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
Pesto Chicken Bake
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
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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