4 Ingredient Pesto Chicken Bake

• servings: 3 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

3 Boneless Skinless Chicken Breasts

6 oz. Jar Basil Pesto - (drained)

1 Large Tomato- (sliced)

6-8 ounces Fresh Mozzarella Pearls (or fresh mozzarella diced into small pieces)

Salt and pepper to taste

OPTIONAL: Balsamic Glaze for serving

Directions

Preheat the Oven

Heat your oven to 375°F.

Prep the Chicken

Pound the chicken breasts to an even thickness of about 0.8 inches. Season liberally with salt and black pepper.

Drain the Pesto

Scoop the 6 oz. jar of basil pesto into a fine mesh strainer. Press gently with the back of a spoon to remove excess oil, ensuring a thicker, more flavorful pesto.

Assemble the Dish

Place seasoned chicken breasts in a baking dish. Spread each piece with a generous layer of the drained pesto.

Add Toppings

Top each pesto-coated chicken breast with a layer of mozzarella pearls (or diced mozzarella) and a slice of tomato.

Bake

Transfer the dish to the oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F), the cheese is melted, and the tomatoes are slightly caramelized. For a golden finish, broil for 1-2 minutes just before the chicken is done.

Serve:

Remove cooked chicken from baking dish and arrange on a platter or individual plates. If using, drizzle each chicken breast with balsamic glaze and serve immediately.

Nutrition

• Serving Size: 1 chicken cutlet
• Calories: 205
• Total Fat: 8 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Cholesterol: 62 mg
• Sodium: 456.5 mg
• Total Carbohydrate: 2.4 g
• Dietary Fiber: 1 g
• Total Sugars: 0.9 g
• Protein: 29.7 g