Saturday, March 3, 2012

Baked Pesto Chicken (Kayln's Kitchen)

This recipe is from 


This is a South Beach recipe!

4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto 
2 oz. (1/2 cup) grated low-fat mozzarella cheese


Preheat oven to 375F. Trim  fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 12" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.  Melt the cheese this takes about 5 minutes.

Serve hot. 

Menu Plan 3/5/12 - 3/18/12


Egg McMuffins
Yogurt, berry and granola parfaits
French Toast Sticks


Deli sandwiches
Mac and cheese
Tuna sandwiches

3/7 - Emerill's stuffed shells/salad/bread
3/8 - Skinny Taste marinated lime pork chops cilantro rice/veg
3/9 - Steakums/veggies/pasta salad
3/10 - leftovers
3/11 - Crockpot BBQ sandwiches beans/veg (lunch); Lasagna/bread/corn on the cob (dinner)
3/12 - Curry shrimp and rice
3/13 - Baked potato soup
3/14 - Baked pesto chicken/veg/cous cous
3/16 - Pizza
3/18 - Firehouse Subs!

Corn Salad with Queso Fresco (Our Best Bites)

4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste
Optional: For an easy one-dish meal, add leftover rotisserie chicken
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Serves 10-12.