Pesto:
Ingredients:
- 1 cup basil
- 1 clove garlic
- 1/4 cup grated parmesan
- salt & pepper to taste
- 2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.
INGREDIENTS:
- 2 (16 oz total) boneless, skinless chicken breasts
- kosher salt and fresh pepper to taste
- 4 teaspoons Skinny Basil Pesto
- 1 medium tomatoes, sliced thin
- 6 tbsp (1.5 oz) shredded mozzarella cheese
- 2 teaspoons 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 if desired for easy clean-up.
- Place the chicken on prepared baking sheet. Spread about 1 teaspoon of 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 pesto, tomatoes and cheese, and close grill until cheese melts.
Read more at http://www.skinnytaste.com/skinny-chicken-pesto-bake/#V3YtgweJEWvBu3Uw.99
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