Italian Pesto Chicken Bake

1 Cup fresh basil, packed

3 tbsp water

2 tbsp Parmesan cheese

2 tbsp almonds

2 tsp olive oil

2 cloves garlic

1 tbsp lemon juice

1/8 tsp salt

1/8 tsp black pepper

1.33 lbs boneless skinless chicken breast

2 Roma tomatoes

1/2 cup part skim shredded mozzarella cheese

2 tbsp balsamic vinegar

1	Preheat the oven to 400 degrees.
2	Add the basil, water, Parmesan, almonds, olive oil, garlic, lemon juice, salt, and pepper to a food processor. Pulse until combined to make a home made skinny pesto.
3	Spray a baking dish with cooking spray. Place the chicken in the dish and season with salt and pepper.
4	Spread the pesto on top of the chicken. Then top with sliced tomatoes and ¼ cup cheese per chicken breast.
5	Bake for 30-35 minutes or until chicken is fully cooked.
6	Drizzle a bit of balsamic vinegar on top before serving. Nutrition Facts : Servings : 4 Serving Size: 6 oz. chicken Calories 251 Saturated Fat 2g Cholesterol 84mg Sodium 262mg Total Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 37g 7 SmartPoints

mardi 29 mars 2016

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