This was a quick and tasty meal that tasted a lot more caloric than it was. 🙂  I used Skinnytaste’s method of making basil pesto, leaving out the pine nuts and cutting out a lot of the oil.  It was very good; you’d hardly notice it.  I also used part-skim mozzarella, which also worked well.  This made enough for leftovers, and it reheated for a nice lunch.  We had this with asparagus tossed with a leftover pepper I had lying around.  Definitely a make-again, but worth waiting until summer when the tomatoes and basil are very fresh.

• 2 (16 oz total) boneless, skinless chicken breasts
• salt and fresh pepper to taste
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
• 2 tsp grated parmesan cheese
• 4 tsp Skinny Basil Pesto

Preheat the oven to 400° F..  Slice chicken breasts to create cutlets and season with salt and pepper.  Place on foil-lined baking sheet and spread with 1 tsp of pesto for each piece of chicken.

Bake for 15-20 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.  If desired, broil for a couple of minutes to brown the cheese.

This came in around 280 calories per serving – a serving being 1 chicken breast and toppings.  I was a little more generous than Skinnytaste with my cheese portions. 🙂