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Cheesy Pesto Baked Chicken with Tomato and Basil
This Cheesy Pesto Baked Chicken is beautifully balanced with tangy tomatoes, aromatic basil, and a luscious layer of mozzarella. Each bite is a symphony of flavors with juicy chicken as the star of the show. Serve it over some fluffy couscous for a complete meal that's quick, convenient, and beyond ...
5
30 min
TOTAL TIME
398
CALORIES
$2.34
PER SERVING
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Ingredients
MAIN
8 SERVINGS
1 1/2 cups shredded whole milk mozzarella cheese
Directions
MAIN
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 425°F and position the rack in the top third. Coat a large, rimmed baking sheet with cooking spray.
2
Season both sides of the chicken cutlets evenly with sea salt and freshly ground black pepper, then arrange them in a single layer on the prepared baking sheet.
3
Spread an even layer of basil pesto on each chicken cutlet.
4
Arrange the thinly sliced Roma tomatoes on top of the pesto, ensuring each cutlet has an even distribution.
5
Cover the tomatoes and chicken with a even layer of shredded whole-milk mozzarella cheese.
6
Bake the chicken for 18-20 minutes, or until the chicken is fully cooked and the cheese has lightly browned and become bubbly.
7
Remove the chicken from the oven and sprinkle with thinly sliced sweet basil leaves and toasted pine nuts.
8
Serve the Cheesy Pesto Baked Chicken immediately, over a serving of fluffy couscous if desired.
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Health Info
Macros
7g
CARBS
27g
FAT
33g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
TREE NUTS
WHEAT
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