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