Pesto Chicken Bake
I made this tonight...just threw it together, and it was AWESOME. Please feel free to use any green veggie you like (broccoli, green beans, etc.) in place of the spinach.
PESTO CHICKEN BAKE
4 boneless, skinless chicken breasts, slightly flattened
2 boxes frozen chopped spinach, thawed & drained
Seasonings to taste (salt, pepper, garlic powder, italian seasoning)
1/3 to 1/2 c. prepared pesto sauce, thinned w/a little olive oil or chicken broth (about 1 tbsp of liquid)
1/2 c. shredded part-skim mozzarella or "pizza" cheese
1. Preheat oven to 350 degrees. In a 13X9 pan, lay out spinach in a flat, even layer. Top with chicken breasts
2. Sprinkle desired seasonings over the top of the chicken, and pat gently to adhere to the meat.
3. Top chicken with the pesto sauce, spreading to coat evenly.
4. Bake for 30 mins, or until chicken is cooked through. Cover evenly with cheese; bake for another 15 mins.
Enjoy! This goes great with a salad!
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Following the Rosedale Diet
as of 10/26/09