Cheesy Italian Chicken Bake
Rice with Mushrooms and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (6.25-oz) jar pesto
- 1 (14.5-oz) can petite diced tomatoes, drained
- 6 slices mozzarella cheese
Instructions
- Preheat oven to 350°F. Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Spread about ¼ cup pesto over bottom of a greased 13-x 9-inch baking dish; top with chicken.
- Spread remaining pesto over chicken; top with tomatoes. Cover and bake 20 minutes. Uncover; layer cheese slices over chicken, and bake 5 to 10 minutes longer or until cheese is melted and chicken is done.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup dry white wine
- ½ tsp salt
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice according to package directions; drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms, garlic, wine, and salt. Cook 8 minutes or until tender. Add rice, stirring to combine.
- Cook green beans according to package directions; season to taste.
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