I found this recipe on Pinterest the other day. It looked so easy and quick, I had to make it. I decided to serve ours over angel hair pasta, but you could use any kind of pasta you like. The leftover chicken would be great shredded and served over a big, fresh salad. Mmm! This was delicious!
I used three large chicken breasts and a smaller dish to bake the chicken. I drained the chicken when it was about halfway finished because there was a lot of juice, but I saved it for later. You'll want it to use as kind of a sauce over the pasta. Then I finished cooking the chicken, took it out and put a small bag of shredded mozzarella cheese on top, and finished it off under the broiler to get some browned spots on the cheese.
Basil Pesto Chicken
4 boneless, skinless chicken breasts cut into 1-inch pieces
Salt and fresh ground black pepper for seasoning chicken
½ cup basil pesto (or more to your liking)
½ cup grated low-fat mozzarella cheese
Preheat oven to 375 F.
Spray a 9x13 baking dish with non-stick spray. Spread ¼ cup basil pesto to lightly cover the bottom of the dish. Spread the chicken over the pesto, then spread the remaining pesto over the chicken.
Cover the dish with aluminum foil and bake the chicken for 25-30 minutes, until the chicken is barely cooked through.
Remove the foil and sprinkle the cheese on top of the chicken. Put dish back into the oven, uncovered, and cook 5 minutes more until the cheese is melted. To lightly brown the cheese, you can broil the dish for another 2-3 minutes more.
All of that yummy pesto in the bottom of is perfect to serve with rice, potatoes, or pasta.
I'm trying another recipe for Cilantro-Lime Chicken in the next few days. Review on that one to come. Both of these recipes came from http://www.MommyofaMonster.com