Smothered Pesto Chicken
Pantry Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ cup pesto
- 1 (8-oz) ball fresh mozzarella cheese, cut into 6 slices
- 1½ cups grape tomatoes, quartered
- 1½ tsp dried basil (or use 2 Tbsp chopped fresh basil)
Instructions
- Preheat oven to 425°F. Place chicken in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle chicken with salt and pepper. Spread pesto on chicken.
- Bake 17 minutes. Add cheese; bake 3 minutes longer or until melted and chicken is done.
- Meanwhile, toss together tomatoes and basil. Serve over chicken.
Side Dish Ingredients
- 1 (11-oz) pkg spring mix (or use other salad greens)
- ½ cup dried cranberries (or use other dried fruit)
- ½ cup crumbled goat cheese (or use feta cheese)
- ⅓ cup chopped walnuts (or use other nuts)
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
406
|
186
|
592
|
| Fat (g) | 22 | 14 | 36 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 47 | 4 | 51 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 501 | 155 | 656 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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