Friday, August 28, 2015

Pesto Chicken

4 (6-ounce) boneless, skinless chicken breasts
1/2 cup Pesto (from a jar)
2 ounces Shredded part-skim mozzarella cheese(1/2 cup)
Salt and freshly ground black pepper

Heat oven to 375°F.
Season chicken with salt and pepper.
Spread 1/4 cup of the pesto in a 9- by 13-inch baking dish.
Lay chicken breasts over pesto in an even layer and spread with remaining pesto.
Cover baking dish with foil and bake chicken until cooked through, 20 to 25 minutes. Uncover and top with cheese.
Bake until cheese is melted, 5 more minutes.
Serve hot.

Makes 4 servings.

For simplicity, sometimes I just throw a pound of ground chicken into a pot, cook it until it's nearly ready, salt and pepper it, dump in the pesto, let it simmer for a while, and then divide up into portions, sprinkling some shredded mozzarella on top before eating.