Chicken Pesto Bake

Jane Crompton

This Chicken Pesto Bake recipe is in no way Paleo. And if it looks like a whole bunch of cheesy goodness, that’s because it is precisely that.

Part of the reason I love this recipe is that it takes 20 minutes to cook from start to finish. Another thing that’s nice about this is that you can use whatever cheese you have on hand. Sure, mozzarella is excellent, but a nice Monterey Jack or even a chevre is delicious too.

I probably go a bit too heavy with the pesto, honestly. It’s so delicious, and this is perhaps the only time I eat it. So, going overboard is okay.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Lunch, Main Course

Cuisine Italian-American

Servings servings

Calories 253 kcal

Ingredients

2 pieces chicken breasts boneless, skinless; large, butterflied into 4 thin cutlets
1 pinch salt to taste
1 pinch ground black pepper to taste
4 tablespoons basil pesto about 1 tablespoon per cutlet
1 medium tomato ripe, sliced into ¼-inch rounds
1 ball fresh mozzarella cheese sliced into ¼-inch rounds
4 tablespoons Pecorino Romano (finely grated) or Parmesan

Instructions

Preheat oven to 400°F / 200°C (205°C fan-forced).
Pat chicken dry with paper towels (do not wash raw chicken — this can spread bacteria). Slice each chicken breast horizontally to create four thinner cutlets of even thickness, about ½ inch / 1.25 cm. Season both sides with salt and freshly ground black pepper.
Place the chicken on a rimmed baking sheet. Spread 1 tablespoon of basil pesto evenly over each piece of chicken.
Bake the chicken for 15 minutes or until the internal temperature reaches 155°F / 68°C (it will carry over to 165°F / 74°C while resting).
Remove from oven and arrange sliced tomatoes on top of each cutlet. Layer fresh mozzarella slices over the tomatoes, then sprinkle the grated Pecorino Romano or Parmesan evenly over the top.
Return to the oven and bake for an additional 3–5 minutes, or until the cheese is melted and bubbly.
Let rest for 2–3 minutes, then serve over leafy greens as a salad or alongside your favourite roasted or steamed vegetables.

Nutrition

Calories: 253kcalCarbohydrates: 4gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 566mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 962IUVitamin C: 4mgCalcium: 366mgIron: 0.5mg

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