• 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