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Skinny Chicken Pesto Bake

Skinny Chicken Pesto Bake
Skinny Chicken Pesto Bake


  • 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
  • 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
  • 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)