Baked Pesto Chicken – Submitted by Corey Wampler
4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
1/2 cup grated low-fat mozzarella cheese
Preheat oven to 375 degrees. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. Cover the baking dish with aluminum foil or tight lid, and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. Don’t overcook!
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) You can melt the cheese for five minutes, then broil for up to five more minutes.Serve hot with rice, couscous or quinoa – to soak up all the yummy juices. Makes four servings.