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. 🙂