Pesto Chicken

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Jazzy_Maria
Jazzy_Maria Posts: 34 Member
in Recipes
I found a variation of this last week and tried it with a couple of my own twists... it's amazing... I made it twice!!

1 boneless/skinless chicken breast (7.5 oz raw)
2 tbsp Butoni prepared Pesto
1 oz part skim Mozzerella
1 oz roasted red peppers
2 tbsp Extra Virgin Olive Oil (you can use less, I made my own roasted peppers, so I used the oil they had been "stewing" in)
1 clove garlic

pound thin chicken and season to tase (I used salt pepper and season salt)
spread pesto on one half of the breast
place cheese on top
fold or roll over and tuck edge under
place in greased (pam) baking dish
top with roasted peppers and chopped garlic and sprinkle with olive oil

Bake at 375 for about 25 mins... finish with broil for about 5.

I split this with my roommate so I figure 2 servings per chicken breast. (you could do more for more people...)

Per Serving: Cals: 343 Carbs: 3 Fat: 24 Protien: 29 Sugar: 2 Sodium: 332

the second time I made it, I added another oz of cheese so it added 40 cals per serving. AMAZING
it's really quick and easy and if you only cook for one (or two) like me it's the perfect amount!!!

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  • waverly9876
    waverly9876 Posts: 605 Member
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    bump and Thank you.
    I also love the Red Sox too!! Do you like the Celtics as well?
  • Jazzy_Maria
    Jazzy_Maria Posts: 34 Member
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    bump and Thank you.
    I also love the Red Sox too!! Do you like the Celtics as well?

    the only sport I really watch and follow is baseball, but I always root for the boston teams... I'm a new england girl born and raised!!!
  • lunamare
    lunamare Posts: 569 Member
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    This sounds really good,thanks for sharing!

    (yup, another Boston born&bred girl)
  • ziggle_7
    ziggle_7 Posts: 81 Member
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    sounds yummy! thanks!
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    I found a variation of this last week and tried it with a couple of my own twists... it's amazing... I made it twice!!

    1 boneless/skinless chicken breast (7.5 oz raw)
    2 tbsp Butoni prepared Pesto
    1 oz part skim Mozzerella
    1 oz roasted red peppers
    2 tbsp Extra Virgin Olive Oil (you can use less, I made my own roasted peppers, so I used the oil they had been "stewing" in)
    1 clove garlic

    pound thin chicken and season to tase (I used salt pepper and season salt)
    spread pesto on one half of the breast
    place cheese on top
    fold or roll over and tuck edge under
    place in greased (pam) baking dish
    top with roasted peppers and chopped garlic and sprinkle with olive oil

    Bake at 375 for about 25 mins... finish with broil for about 5.

    I split this with my roommate so I figure 2 servings per chicken breast. (you could do more for more people...)

    Per Serving: Cals: 343 Carbs: 3 Fat: 24 Protien: 29 Sugar: 2 Sodium: 332

    the second time I made it, I added another oz of cheese so it added 40 cals per serving. AMAZING
    it's really quick and easy and if you only cook for one (or two) like me it's the perfect amount!!!

    my whole family would love this! thanks!
  • rosieflo
    rosieflo Posts: 218
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    Yummo!

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