It's National Eat Whatever You Want Day, so take advantage! Whip up a simple and delicious recipe for dinner tonight with Jennifer Meachum's "Presto Pesto Chicken"!
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Presto Pesto Chicken
From the Kitchen of Jennifer Meachum RDN, lD
1/4 cup Basil Pesto, jarred, refrigerated, or homemade
4 boneless skinless chicken breast filets
Salt and pepper
Fresh whole milk mozzarella, sliced
Roma tomato, sliced
Optional garnish: Basil leaves
1. Preheat oven to 350 degrees.
2. Spray glass baking dish with non-stick cooking spray. Sprinkle both sides of the chicken breasts
with salt and pepper. Lay down chicken breasts in a single layer in the baking dish.
3. Spoon 1 Tbsp of pesto on each chicken breast and spread evenly over the top. Top each chicken
breast with mozzarella slice and then lastly, 2-3 slices of Roma tomato.
4. Bake in oven for 20-25 minutes or until chicken is no longer pink inside. Garnish with basil leaf.
Serving Suggestion: Serve over bed of sautéed zucchini noodles.