Pesto Chicken Bake
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!
Pesto Chicken Bake
Ingredients
- 4 chicken cutlets 4 ounces each
- 1 tablespoon Italian seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/3 cup pesto sauce
- 1/2 cup sun-dried tomatoes in oil, drained
- 1 cup reduced fat, part skim shredded mozzarella cheese
Allie Carte Light Pesto
- 1 cup basil packed
- 1/4 cup chicken broth low-sodium, fat-free
- 4 cloves minced garlic
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 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
WW Points per Serving
💚: 5
💙: 3
💜: 3
✔️: 160 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
