On this fabulous hump day I'm sharing my new favorite recipe: skinny chicken pesto bake! It's the perfect dish to pair with a glass of wine and a side of (organic or whole wheat) pasta. I've even included a homemade pesto recipe for the pesto! Check it out:
2 boneless, skinless chicken breasts halved (4 pieces total)
salt and pepper
skinny basil pesto
1 medium tomato
6 tbsp shredded reduced fat mozzarella cheese
2 cups basil
1 cloves garlic
1 cup grated parmesan
salt and pepper
4 tbsp olive oil
*note: this will give you extra pesto, I freeze it and save it to use in the future*
1 box of organic pasta of your choice (I went with penne)
2 cups of Rao's Homemade marinara sauce
Start With The Pasta
Preheat your stove tops to boil water for the pasta and warm the sauce.
Once the pot for the sauce is warmed and the water for the pasta is boiled, add them to the pots. Make sure you continuously stir the sauce and pasta while making the pesto and cooking the chicken.
Make The Pesto
In order to make fresh skinny pesto you'll need either a food processor, a magic bullet, or something similar.
In your food processor add the 2 cups basil, 1 clove of garlic, 1 cup grated parmesan, a pink of salt and pepper, and 4 tbsp olive oil.
Mix all those ingredients together in the food processor. The end result should look like this:
Once you are done making the pesto, put it to the side and move on to the chicken
Skinny Chicken Pesto Bake
Preheat your oven to 400 degrees
I like to use salt, pepper and Lawry's seasoned pepper by combing them together in one hand. I use more of the seasoned pepper than the salt and regular pepper. (this will add flavor to your chicken)
Add this combination to your cut and trimmed halved chicken breasts. Add as much as you want, my desired amount looks like this:
Place the chicken in to the preheated oven to bake for about 15 minutes, or until the chicken is fully cooked (meaning there is no longer any pink in center)
Take a knife and spread some of the skinny pesto on to the chicken.
Slice up your medium sized tomato into slices as thick or as thin as you prefer. Place these slices on to the chicken.
Drizzle the mozzarella cheese on top of chicken. Add as much or as little cheese as desired. I love mozzarella so I add a lot.
Place the chicken back in to the oven for about 3-5 minutes until the cheese is melted.
Pair your skinny chicken pesto bake and a side of organic pasta with a nice glass of wine (if you're old enough to drink) and you've got yourself a delicious and healthy meal!
I hope you love this skinny dish as much as I do! Buon appetito!
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