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Easy Baked Pesto Chicken
Layers of basil pesto, tomato, panko, and two types of cheese over a thin, boneless, skinless chicken breast.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Main
Cuisine:
American
Servings:
4
Servings
Calories:
423
kcal
Author:
Keri Hix
Ingredients
1 ½
pounds
Chicken Breast
thin cut
½
teaspoon
Salt
½
teaspoon
Garlic Powder
¼
teaspoon
Pepper
4
Tablespoons
Basil Pesto
2
Tomatoes
sliced
½
cup
Panko Crumbs
½
cup
Mozzarella
shredded
¼
cup
Parmesan Cheese
grated
2
tablespoons
Olive Oil
Instructions
Pre-heat the oven to 450 degrees F.
Line a baking sheet with aluminum foil.
In a small bowl, mix the panko crumbs, mozzarella, Parmesan, and a couple teaspoons of the olive oil. Set aside.
Drizzle baking sheet with olive oil and place the chicken on it. Drizzle a little more olive oil over the chicken.
Sprinkle the salt, garlic, and pepper over the chicken.
Spread a teaspoon of pesto over the chicken.
Add a layer of sliced tomatoes.
Top with a pile of the panko and cheese mixture.
Bake the chicken for about 12 – 15 minutes or internal temperature of the chicken reaches a temperature of at least 165 degrees F.
Nutrition
Calories:
423
kcal
|
Carbohydrates:
10
g
|
Protein:
44
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
125
mg
|
Sodium:
875
mg
|
Potassium:
812
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1010
IU
|
Vitamin C:
10
mg
|
Calcium:
198
mg
|
Iron:
1
mg