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.


★★★★★ 1 vote

25 Min
45 Min


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  • 6
    boneless skinless chicken breasts
  • 4 oz
    jar of pesto
  • 3 slice
    provolone cheese
  • 2
    roma tomatoes, diced fine
  • 1 1/4 c
    vidalia onion, diced fine
  • 1-2 tsp
    dried or fresh chopped basil

How to Make Pesto Bruschetta Baked Chicken


  1. Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
  2. If 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.
  3. Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
  4. Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
  5. Spoon 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.
  6. Nutritional 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

Printable Recipe Card

About Pesto Bruschetta Baked Chicken

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

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