Cheesy Italian Chicken Bake
Lemony Broccolini
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ cup pesto
- ½ (14.5-oz) can petite-diced tomatoes, drained
- ½ cup shredded whole-milk 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 2 Tbsp pesto in a lightly greased 8-inch baking dish; top with chicken. Spread remaining pesto over chicken; top with tomatoes.
- Cover and bake 20 minutes. Uncover; sprinkle with cheese, and bake 5 to 10 minutes longer or until cheese is melted and chicken is done.
Side Dish Ingredients
- ¾ lb Broccolini, trimmed
- 1 clove garlic, minced
- 1½ Tbsp olive oil
- ½ tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam Broccolini in a steamer basket over boiling water 4 minutes or until crisp-tender; rinse with cold water, and pat dry.
- Sauté garlic in hot oil in a nonstick skillet over medium heat 3 minutes. Add Broccolini; cook 2 minutes. Remove from heat; stir in lemon zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
388
|
94
|
482
|
| Fat (g) | 24 | 8 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 434 | 168 | 602 |
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