Oven-baked Pesto Caprese Chicken
No need to go to Capri when you can enjoy this delicious Oven-baked Pesto Caprese Chicken. Dinner has never been easier!
Ingredients
- 1 1/2 Lbs (680 g) pesto Genovese chicken breast (Trader Joes | 1 bag)
- 1/2 cup (125 g) vegan pesto (Trader Joes)
- 2 tomatoes (Sliced)
- 6 (30 g) sliced mozzarella
Instructions
- Place your Flexiflat™ on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 400F/200C.
CHICKEN PREPARATION
- Place the pesto chicken breasts directly in your Flexiflat™. Top each one with two slices of tomato.
BAKE!
- Bake for 20 minutes at 400F/200C. Remove from oven and place a slice of mozzarella over each chicken breast. Bake until cheese melts and the Digital Thermometer reads 165°F/75C to ensure the chicken is cooked through.
- Once your Pesto Caprese Chicken is out of the oven, let it sit for 10 minutes. Then, spoon some pesto over each piece of chicken and garnish with fresh basil leaves. Enjoy and Bon appétit!
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Photos
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 333mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 799IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com