Skinny Chicken Pesto Bake


Baked chicken breast topped with skinny basil pesto[1], tomatoes, mozzarella and parmesan cheese. Quick and easy, serve this with pasta for a complete meal.

This is a great way to use up your end-of-summer basil. If it’s still warm out, you can also do this on the grill.

As the weather turns cooler, I’ve been making and freezing skinny pesto[2] in small batches to keep on hand throughout the year. You can freeze them in ice cube trays and measure them out or use small containers like I did here. Enjoy!

Skinny Chicken Pesto Bake
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

Ingredients:

  • 2 (16 oz total) boneless, skinless chicken breasts
  • salt and fresh pepper to taste
  • 4 tsp Skinny Basil Pesto[3]
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
  • 2 tsp grated parmesan cheese

Directions:

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

References

  1. ^ skinny basil pesto (www.gordon-ramsay-recipe.com)
  2. ^ skinny pesto (www.gordon-ramsay-recipe.com)
  3. ^ Skinny Basil Pesto (www.gordon-ramsay-recipe.com)

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