Ingredients:
- 2 (16oz.total) boneless, skinless chicken breasts
- salt and freshly ground pepper to taste
- 4 tsp. basil pesto (see recipe below)
- 1 medium tomato, sliced thinly
- 8 thin slices of fresh mozzarella cheese (this recipe used Trader Joe’s Part Skim)
- 2 tsp. freshly grated parmesan cheese
Directions:
- wash chicken and dry with a paper towel.
- Slice chicken breasts horizontally to create 4 thinner cutlets
- Season lightly with salt and pepper
- preheat oven to 400 degrees and grease an 8X8 baking dish with a little olive oil
- place the chicken in the baking dish and spread 1 tsp. pesto over each piece of chicken
- bake for 15-20 minutes or until chicken is no longer pink in the center.
- Remove from oven and top with tomatoe, mozzarella and parmesan cheese.
- Bake an additional 3-5 minutes or until cheese is melted
Ingredients (Pesto):
- 1 cup fresh basil, washed and dried
- 1 clove garlic, minced
- 1/4 c. freshly grated parmesan
- salt and pepper to taste
- 2.5 Tbsp. Tuscan Herb infused olive oil
Directions:
- in a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth
- slowly add the olive oil while pulsing
- store in a sealed container and refrigerate until ready to use or you can freeze this in ziplock bags to use at a later date
Recipe submitted by Caitlin Davidson (adapted from www.skinnytaste.com)