Baked Pesto-Mozzarella Chicken Recipe

4      Reviews by:    Norma Crutchfield   Baked Pesto-Mozzarella Chicken Recipe uses chicken breast, salt and pepper, pesto sauce, tomato, mozzarella cheese, and asparagus spears in creating this delicious baked chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Italian    Servings:4 Nutrition facts:293 calories13.3 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   20 Minutes Total Time:   30 Minutes

INGREDIENTS

• Cooking spray
• 4 5oz chicken breast, skinless, boneless
• 1/2 tsp Kosher salt, divided
• 3/8 tsp black pepper, divided
• 4 tbsp pesto sauce
• 1 medium tomato, cut into 8 thin slices
• 1/2 cup shredded mozzarella cheese
• 1 lb asparagus, spears, trimmed

DIRECTIONS

• Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray (or use a silicone mat).
• Lightly pound the chicken cutlets to flatten to about 1/4 inch thickness. Arrange the chicken on one side of the prepared pan; sprinkle evenly with 1/4 tsp each salt and black pepper. Spread 1 tbsp pesto over each chicken cutlet; top each with 2 tomato slices. Bake for 10 minutes.
• Remove the pan from the oven and blot away any excess liquid. Arrange the asparagus on the other side of the pan; coat the asparagus with cooking spray and sprinkle with the remaining 1/4 tsp salt and 1/8 tsp pepper. Top the tomatoes with 2 tbsp of cheese. Return the pan to the oven; bake until the chicken is cooked through and the asparagus is crisp-tender, about 10 minutes.
• Serving size: 1 chicken cutlet and one-fourth of the asparagus.

HOME