Whenever I feel like I need to eat healthier, I head on over to Kalyn’s Kitchen for inspiration on low carb, south beach style recipes. Her food has never disappointed, and I am happy to be finally sharing one on Daily Deliverables.
Baked Pesto Chicken. Only 3 ingredients. Doesn’t get much easier than that.
Super Easy and Cheesy!!!
Of course, I usually cancel out the healthy factor by adding bread, beer, wine, or all of the above to the mix. And probably extra cheese. No one was around to stop me…
Pesto chicken and some crusty bread
This recipe is SO easy. Start by spraying some non-stick spray in a pan and then adding a layer of pesto…
spray pan with nonstick spray. Coat bottom of pan with a layer of pesto.
Lay your chicken on top of the pesto. I always buy Costco’s convenient chicken tenders. I also buy Costco’s convenient jarred Pesto…This is because I once had an incident with homemade Sage pesto that I don’t like to discuss.
lay chicken tenders flat in the pan. Sprinkle with salt and pepper.
The hilarious thing is I seem to lay out the step-by-step photos on the easiest recipes I post.
Cover chicken with remainder of pesto.
Don’t forget to cover the pan with foil before placing in the oven! These don’t take as long to bake as larger chicken breasts, they only took about 20 minutes before I took them out to flip them over.
ready for a generous sprinkling of cheese...
I have this weird thing where I have to flip things that go in the oven to “even them out.” OCD, yes. But I don’t flip everything. It would be pretty ridiculous if I had to flip items like pizza in the oven…
cheese added, ready to go back in the oven.
Baked Pesto Chicken by Kalyn’s Kitchen
Makes 4 servings
4 boneless, skinless chicken breasts or 8 – 12 boneless chicken tenders
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
1/2 cup grated mozzarella cheese
Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (If you are using chicken tenders, no cutting necessary!)
Spray a baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
Cover the baking dish with aluminum foil and bake the chicken for 20-25 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Turn on your broiler. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted and until you get to desired browned crispiness.Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, and if you are like me you will throw low carb out the window and serve over pasta or grab some crusty bread for dipping. Other options include brown rice, quinoa, or cous cous.