Baked Pesto Chicken (Kayln's Kitchen)

This recipe is from http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html 

 

This is a South Beach recipe!


Ingredients: 
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

Instructions: 

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

Breakfast:

Egg McMuffins

Yogurt, berry and granola parfaits

Breakfast burritos http://lovetocookagain.blogspot.com/2011/10/freezer-friendly-breakfast-burritos.html

French Toast Sticks

Lunch:

Southwest Roll ups http://lovetocookagain.blogspot.com/2011/05/southwest-roll-ups-money-saving-mom.html

Deli sandwiches

Nuggets

Mac and cheese

Tuna sandwiches

Dinner:

3/5 - Baked Honey Dijon salmon http://lovetocookagain.blogspot.com/2011/11/baked-dijon-salmon-all-recipes.html/rice pilaf/squash

3/6 - Taco's/corn and avocado salad http://lovetocookagain.blogspot.com/2011/07/grilled-corn-avocado-and-tomato-salad.html

3/7 - Emerill's stuffed shells/salad/bread

3/8 - Skinny Taste marinated lime pork chops http://lovetocookagain.blogspot.com/2012/03/garlic-lime-marinated-pork-chops.html/lime cilantro rice/veg

3/9 - Steakums/veggies/pasta salad

3/10 - leftovers

3/11 - Crockpot BBQ sandwiches http://lovetocookagain.blogspot.com/2011/03/slow-cooker-chicken-bbq-sandwiches.html/baked 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

3/15 - Spaghetti with bolognese sauce http://lovetocookagain.blogspot.com/2012/03/crock-pot-bolognese-sauce.html/bread/veg

3/16 - Pizza

3/17 - Ranchiladas http://lovetocookagain.blogspot.com/2011/03/creamy-chicken-ranchiladas-aimees.html/mex rice

3/18 - Firehouse Subs!

Corn Salad with Queso Fresco (Our Best Bites)

 http://www.ourbestbites.com/2012/02/corn-salad-with-queso-fresco/

Ingredients:
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

Instructions:
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.