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Pesto-Coated Baked Chicken
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Pesto-Coated Baked Chicken
YIELD Makes 4 servings
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Pesto is Italian for "pounded." It's an uncooked sauce made from fresh basil, pine nuts, olive oil and Parmesan cheese. Slice any leftover chicken and toss it with whole wheat pasta, fresh veggies and olive oil for a yummy pasta salad.
INGREDIENTS
| 1 | pound boneless skinless chicken breasts, cut into 1/2-inch-thick cutlets |
| 1/4 | cup plus 1 tablespoon prepared pesto |
| 1‑1/2 | teaspoons reduced-fat sour cream |
| 1‑1/2 | teaspoons reduced-fat mayonnaise |
| 1 | tablespoon shredded Parmesan cheese |
| 1 | tablespoon pine nuts |
PREPARATION:
- Preheat oven to 450°F. Arrange chicken in single layer in shallow baking pan. Combine pesto, sour cream and mayonnaise in small cup. Brush over chicken. Sprinkle with cheese and pine nuts.
- Bake 8 to 10 minutes or until chicken is no longer pink in center.
Variation
Chicken can be cooked on an oiled grid over a preheated grill.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pesto-coated breast (1/4 of total recipe) |
| Fiber | 1 g |
| Carbohydrate | 2 g |
| Cholesterol | 72 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 34 % |
| Calories | 195 |
| Protein | 29 g |
| Sodium | 167 mg |
DIETARY EXCHANGE:
| Meat | 4 |
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