Skinny Pesto Chicken

Y'all know I love recipe swapping!
Here is a yummy, not so fattening, dinner idea! 
I found the recipe on pinterest! 
One of my goals is to one day grow my own basil and make fresh pesto, 
but for now the store made kind gets the job done! Haha! 
For the boys (Mitch + Eli) I made a bed of buttery noodles but for myself I did a quick spinach side salad with balsamic vinaigrette! 
For dessert I made homemade vanilla icecream (Recipe Here!) and put it in a cantaloupe bowl! 
Mitch's grandma used to do this for him as a kid and he loves it! 
I only had cantaloupe for dessert, gotta loose that baby weight!! 
Here is the recipe for Skinny Pesto Chicken: 


  • 2 boneless, skinless chicken breasts
  • salt and fresh pepper
  • 4 tsp pesto
  • 1 tomato
  • Sliced mozzarella 
  • 2 tsp grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.


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