Try this Pesto Chicken with Roasted Roma Tomatoes recipe, or contribute your own.
Suggest a better description1.Heat the oven to 400° with a rack in the middle position.
2. For the pesto: place basil, pine nuts, Parmesan cheese, 2 garlic cloves, and 1/3 cup olive oil, more if necessary, into a small food processor and pulse until combined.
3. In a small bowl combine 2-3 minced garlic cloves, 2 Tbsp olive oil, white balsamic vinegar, lemon juice, salt and pepper. Add the roma tomatoes. Line a baking sheet with foil. Arrange the tomatoes on the baking sheet and bake for 20-25 min. Remove and set aside.
4. Season chicken / tofu with salt and pepper. Place them in a baking dish.
5. Bake the chicken for 20-30 min depending on size. When the chicken is almost done baking, place a slice or two of fresh mozzarella on each breast. Remove from oven when cheese is slightly melted but not dripping down the sides.
6. Top the mozzarella slices with a scoop of pesto, a scoop of roma tomatoes and some fresh sliced basil. * Serve immediately*
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (622g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1696 | ||
Calories from Fat: 1107 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123g | 164 % | |
Saturated Fat 40.3g | 201 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 33.1g | ||
Cholesterol 300.5mg | 92 % | |
Sodium 2362.1mg | 81 % | |
Potassium 1364.1mg | 36 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 25.4g | ||
Protein 124.5g | 178 % | |
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: 1696
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