2 (16 oz total) boneless, skinless chicken breasts
salt and fresh pepper to taste
4 tsp Skinny Basil Pesto
1 medium tomatoes, sliced thin
6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
2 tsp grated parmesan cheese
1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
2. Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
3. Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
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