Serves: 4
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 65-70 minutes
Ingredients:
4 boneless, skinless chicken breasts, excess fat removed
salt and pepper to taste
1/2 cup basil pesto
1/4-1/2 cup grated mozzarella cheese
Basil Pesto - Ingredients:
2 cups clean, dry basil leaves (packed tightly into a measuring cup)
4 cloves fresh garlic, sliced into quarters
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
3/4 cup grated Parmesan
1/4 cup lemon juice
salt and pepper to taste
Directions:
1. Make the Pesto:
3. For larger chicken breasts, cut each in half. Season chicken with salt and pepper.
4. Spread 1/2 basil pesto over the bottom of a baking dish, lay chicken on top, then top with remaining pesto.
5. Cover the baking dish with aluminum foil (or baking dish lid) and bake for 30-35 minutes.
6. Remove chicken from oven and top with mozzarella cheese.
7. Broil for 5-7 minutes, or until cheese is golden brown.
8. Serve chicken, spooning the pesto sauce on top. Enjoy!!
Note: A delicious accompaniment is cauliflower "faux rice." It serves as an excellent replacement for rice, and the pesto sauce seasons the "rice" perfectly!!
For the Faux Rice recipe, go to: http://genaw.com/lowcarb/faux_rice.html
For the original Pesto Chicken recipe ("Easy Recipe for Baked Pesto Chicken"), go to:
http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 65-70 minutes
Ingredients:
4 boneless, skinless chicken breasts, excess fat removed
salt and pepper to taste
1/2 cup basil pesto
1/4-1/2 cup grated mozzarella cheese
Basil Pesto - Ingredients:
2 cups clean, dry basil leaves (packed tightly into a measuring cup)
4 cloves fresh garlic, sliced into quarters
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
3/4 cup grated Parmesan
1/4 cup lemon juice
salt and pepper to taste
Directions:
1. Make the Pesto:
- Process basil leaves and garlic, in a food processor, until finely chopped, adding the oil slowly during the process.
- Add pine nuts, Parmesan/Romano cheese, and salt and pepper, and process a couple more minutes, or until the pesto is almost pureed.
3. For larger chicken breasts, cut each in half. Season chicken with salt and pepper.
4. Spread 1/2 basil pesto over the bottom of a baking dish, lay chicken on top, then top with remaining pesto.
5. Cover the baking dish with aluminum foil (or baking dish lid) and bake for 30-35 minutes.
6. Remove chicken from oven and top with mozzarella cheese.
7. Broil for 5-7 minutes, or until cheese is golden brown.
8. Serve chicken, spooning the pesto sauce on top. Enjoy!!
Note: A delicious accompaniment is cauliflower "faux rice." It serves as an excellent replacement for rice, and the pesto sauce seasons the "rice" perfectly!!
For the Faux Rice recipe, go to: http://genaw.com/lowcarb/faux_rice.html
For the original Pesto Chicken recipe ("Easy Recipe for Baked Pesto Chicken"), go to:
http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
__________________________________________________________ Kim Cameron Valencia CA
Atkins & Low-Carb Recipe Blog
Atkins & Low-Carb Recipe Blog