Tuesday, August 21, 2012

Pesto Chicken

This recipe is definitely going to be added to my weekly rotation. It took seconds to prepare and my husband and I savored every bite. If you do not know what to cook tonight, this should be it. I recommend this recipe for anyone short on time which I bet is everybody!!!
Adapted form Kalyn's Kitchen
1 lb of chicken tenders
Salt and fresh ground pepper for seasoning chicken
1 container (7 ounces) of reduced-fat Buitoni pesto (you can make your own pesto if you are so inclined)
1/2 cup grated low-fat mozzarella cheese
Preheat oven to 375 degrees.
Spray a 9"x13" baking dish with non-stick spray.
Spread 1/2 the pesto over the bottom of the dish. 
Lay the chicken strips over the pesto. Sprinkle with kosher salt and pepper. 
Spread the rest of the pesto over the chicken.
Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until the chicken is barely firm and cooked through. 
When the chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 3-5 minutes more, just until the cheese is melted. If your broiler is separate from the oven, start preheating it when you take the chicken out. 
After I melted the cheese, I switched my oven to broil and broiled for 3 minutes longer, until the cheese lightly browned.
Serve hot. The juice at the bottom of this dish is DELICIOUS so you may want to serve this with crusty bread, couscous or quinoa to soak up the juice. 

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