Baked Pesto Chicken with Sun-Dried Tomatoes and Cheese
Easy baked pesto chicken with sun-dried tomatoes and cheese. Ready in 35 minutes. The perfect easy dinner for busy nights.
Ingredients
- 4 chicken breasts
- 4 tablespoons green pesto
- 5 sun-dried tomatoes
- ½ cup old cheese
- 4 tablespoons breadcrumbs
- 4 tablespoons cress
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat oven to 430 ℉.
- Slice each chicken fillet about ⅔ through (do not cut all the way).4 chicken breasts
- Spread a tablespoon of pesto inside each fillet and close it back up. Place in an ovenproof dish.4 tablespoons green pesto
- Sprinkle chopped sun-dried tomatoes over the chicken.5 sun-dried tomatoes
- Top with breadcrumbs and grated cheese.½ cup old cheese, 4 tablespoons breadcrumbs
- Bake for 35 minutes, or until cooked through and golden.
- Garnish with fresh cress before serving.4 tablespoons cress
NOTES
1. Can I make this ahead? Yes. Assemble the chicken earlier in the day, cover, and refrigerate. Bake just before serving.
2. Variations
- Swap green pesto for red pesto for a sweeter, richer flavor.
- Use mozzarella for a creamier, milder topping.
- Refrigerate: Cool quickly, cover, and store for up to 2 days.
- Freeze: Cool, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 490kcal | Carbohydrates: 15g | Protein: 58g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 575mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 4mg | Iron: 17mg
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