Baked pesto-mozzarella chicken
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This simple five-ingredient sheet-pan dish feels far more elegant than what you’d expect from five simple ingredients. Chicken breasts are slathered with pesto, topped with tomato and mozzarella, and baked alongside fresh asparagus. It’s a family-pleasing combo that’s easy enough for the busiest weeknights.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken breast
20 oz, 4 (5-oz) cutlets
Kosher salt
½ tsp, divided
Black pepper
⅜ tsp, divided
Pesto sauce
4 Tbsp
Plum tomato
1 medium, cut into 8 thin slices
Shredded part skim mozzarella cheese
½ cup(s)
Asparagus
1 pound(s), spears, trimmed
Instructions
1
Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray (or use a silicone mat).
2
Lightly pound the chicken cutlets to flatten to about ¼ inch thickness. Arrange the chicken on one side of the prepared pan; sprinkle evenly with ¼ tsp each salt and black pepper. Spread 1 tbsp pesto over each chicken cutlet; top each with 2 tomato slices and 2 tbsp cheese. Bake for 10 minutes.
3
Remove the pan from the oven and blot away any excess liquid. Arrange the asparagus on the other side of the pan; coat the asparagus with cooking spray and sprinkle with the remaining ¼ tsp salt and ⅛ tsp pepper. Return the pan to the oven; bake until the chicken is cooked through and the asparagus is crisp-tender, about 10 minutes.
4
Serving size: 1 chicken cutlet and one-fourth of the asparagus
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