Pesto Bruschetta Baked Chicken

Teresa Jacobson


I created this great low carb recipe for my husband. With the wonderful flavor of pesto, provolone cheese and bruschetta topping it feels decadent without all the carbs and calories.

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★★★★★ 1 vote
25 Min
45 Min


boneless skinless chicken breasts
4 oz
jar of pesto
3 slice
provolone cheese
roma tomatoes, diced fine
1 1/4 c
vidalia onion, diced fine
1-2 tsp
dried or fresh chopped basil


1Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
2If chicken breasts are large, slice in half and spread each half with a heaping tablespoon of pesto and roll. If not large, slice a pocket into the breast, spread the pesto in pocket and place in baking dish; repeat until all breasts have pesto and are in dish.
3Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
4Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
5Spoon a little of the pan drippings over chicken; place a half slice of provolone on top of chicken, spoon on 2-3 spoonfuls of tomato mixture. Return to oven for 5-10 minutes until cheese is melted. Serve hot with a salad and fruit.
6Nutritional Info: per serving
Calories: 379
Total Fat: 13.8g/ Sat. Fat: 3.2g
Cholesterol: 158mg
Sodium: 857mg
Total Carbs: 2.9g/ Dietary Fiber: 0.8g/ Sugars: 2.0g
Protein: 59.6g

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Wheat Free, Low Carb
Other Tag: Healthy