How to Make Baked Chicken Pesto with Tomato Mozzarella and Feta Cheese
Easy and delectable baked chicken flavored with pesto sauce.
Servings 4
Calories 460kcal
Ingredients
- 1 ½ pounds chicken breast
- salt and pepper to taste
- 6 tablespoons basil pesto sauce (store-bought or homemade)
- 1 ½ tablespoons lemon juice
- 2 roma tomato sliced
- 6 slices mozzarella cheese (BelGioioso Fresh Mozzarella or any brand)
- 4 tablespoons crumbled feta cheese (optional)
Instructions
- In a baking pan, place chicken breast seasoned with salt and pepper.
- Spread the basil pesto sauce evenly on top of chicken breast.
- Drizzle lemon juice.
- Top with mozarrella cheese, then tomato and feta cheese.
- Pre-heat oven at 400 degrees F.
- Bake for 20 to 30 minutes depending on the thickness of chicken. Note: To check if chicken is fully cooked, use a thermometer. Internal temperature should reach 165 degrees F.
- Serve hot. Enjoy!
Video
Notes
- After baking, a good amount of juice is released. Pour it over rice or pasta.
- Don’t over bake chicken to enjoy a juicy, tender meat.
- Any leftover will be good for the following day. This is also good on a toasted French or Italian bread with fresh tomato and cheese.
- If you prefer homemade Pesto Sauce, click the link.
Nutrition
Calories: 460kcal | Carbohydrates: 5g | Protein: 49g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 159mg | Sodium: 865mg | Potassium: 746mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 1mg