Italian Pesto Chicken
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- 1 cup fresh basil, packed
- 3 tbsp. olive oil
- 1 tbsp. water
- 2 tbsp. Parmesan cheese
- 2 tbsp. almonds (or pine nuts)
- 2 cloves garlic
- 1 tbsp. lemon juice
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1.33 lbs. boneless skinless chicken breast
- 2 Roma tomatoes
- 1/2 cup part skim shredded mozzarella cheese
- 2 tbsp. balsamic vinegar
Preheat the oven to 400 degrees. Add the basil, water, Parmesan, almonds, olive oil, garlic, lemon juice, salt, and pepper to a food processor. Pulse until combined to make homemade pesto. You can also swap in store-bought pesto.
Spray a baking dish with cooking spray. Place the chicken in the dish and season with salt and pepper. Spread the pesto on top of the chicken. Then top with sliced tomatoes and ¼ cup cheese per chicken breast.
Bake for 30-35 minutes or until the chicken is fully cooked. Baking time will depend on the thickness of the chicken.
Drizzle a bit of balsamic vinegar on top before serving.
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