Condiment

Pesto Chicken Bake

Juicy chicken cutlets soak up bright basil pesto beneath a blanket of melted mozzarella and sweet plum tomatoes. Toasted pine nuts and fresh basil add a final crunch and herbal lift.

Recipe and photo by EatingWell, shared here with credit. View the Original

Pesto Chicken Bake
Total
30 min
Prep
10 min
Cook
20 min
Serves
8

Nutrition per Serving

Calories
218
Protein
25g
Carbs
3g
Fat
11g
Fiber
1g
Sugar
1g
Sodium
403mg

Ingredients

  • 8 (4 ounce) chicken cutlets
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 cup refrigerated basil pesto (such as Buitoni)
  • 4 medium plum tomatoes, sliced
  • 1 1/2 cup shredded whole-milk mozzarella cheese
  • 1/4 cup thinly sliced fresh basil
  • 2 tbsp pine nuts, lightly toasted

Instructions

  1. Place rack in top third of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray. Arrange chicken in a single layer on the baking sheet. Sprinkle the chicken with salt and pepper and spread evenly with pesto. Top with tomato slices and cheese.
  2. Bake until the chicken is cooked through and the cheese is lightly browned and bubbly, 18 to 20 minutes. Top with basil and pine nuts. Serve immediately.