Store-bought pesto reduced-fat mozzarella cheese are all it takes to turn tender chicken breasts into an incredibly easy-to-make dish.
Instructions
Heat oven to 375°F. Season chicken breasts with salt and pepper. Spread 1/4 cup of the pesto in a 9" by 13" baking dish. Lay chicken breasts over pesto in an even layer and spread with remaining pesto.
Cover baking dish with foil and bake chicken until cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.
Nutritional information
Per serving:
390 calories
20 g fat (5 g sat)
2 g carbohydrate
46 g protein
0 g dietary fiber
450 mg sodium
Sandy Ellingson
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 290 | ||
Calories from Fat: 281 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 234.2mg | 8 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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