Monday, October 31, 2011

Basil Pesto Chicken

I had a request to share one of the recipes I used in my Once a month Freezer cooking day.

(Pictured Left)

I found this in the South Beach Diet cookbook and it is SO easy - and yummy too!

Basil Pesto Chicken
1/2 cup Bail Pesto
4 Boneless Chicken Breasts cut into serving pieces
1/2 cup mozzarella cheese - grated

Spread 1/4 cup basil pesto in bottom of 8x8 baking dish.
Top with chicken pieces
Smother with remaining 1/4 pesto and top with shredded cheese.

That's it!

At this point you could seal, label, and freeze it.
When ready to cook, thaw in fridge and cook at 375 for 20-25 minutes.



Thanks!! I'm excited to make it :)
(did I already say that?)

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