pesto bruschetta baked chicken
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.
prep time
25 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 - boneless skinless chicken breasts
- 4 ounces jar of pesto
- 3 slices provolone cheese
- 2 - roma tomatoes, diced fine
- 1 1/4 cups vidalia onion, diced fine
- 1-2 teaspoon dried or fresh chopped basil
How To Make pesto bruschetta baked chicken
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Step 1Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
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Step 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.
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Step 3Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
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Step 4Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
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Step 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.
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Step 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
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