INGREDIENTS:
- 2 boneless, skinless chicken breasts
- Salt and fresh ground pepper to taste
- 4 teaspoons Skinny Basil Pesto
- 1 medium tomato, sliced thin
- 2 teaspoons grated Parmesan cheese
PREPARATION:
Wash chicken and dry with paper towel. Slice chicken breast horizontally to create 4 thinner cutlets.
Season with salt and pepper.
Preheat oven to 400 degrees. Line baking sheet with foil or parchment for easy clean-up.
Place chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece.
Bake for 15 minutes or until chicken is no longer pink in the center. Remove from oven and top with tomatoes and cheese.
Bake for an additional 3 to 5 minutes or until cheese is melted.
Yield: 4 servings
Nutritional Information:
Calories: 205, Fat: 8.5g, Sodium: 171.5mg, Carbohydrates: 2.5g, Protein: 30g
* Lessen the amount of salt for fewer calories and less sodium.
Skinny Basil Pesto
INGREDIENTS:
- 1 cup Basil
- 1 Garlic clove
- 1/4 cup grated Parmesan
- Salt and Pepper to taste
- 2 1/2 Tablespoons Olive Oil
PREPARATION:
In a food processor pulse basil, garlic, Parmesan, 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 in Ziploc bags to use later.
Nutritional Information:
Calories: 86, Fat: 8.5g, Sodium: 94mg, Carbohydrates: 1g, Protein: 2.5g
