Yes, there has been a serious lack of recipes on here lately. I need to check the photos on my camera, because it's been so long since I've cooked anything new I can't even remember what new stuff I have made in the recent (or maybe not-so-recent) past. So in the interim of me getting my act together and uploading some new recipes and photos, I decided to pop on the old blog and at least post this easy, yummy dinner. I threw this dish together the other night out of necessity (I was missing some main ingredients for what I had planned to make originally...duh) and it turned out great. I didn't take a photo, but this was one tasty dish!
Cheese and Pesto Chicken
4 chicken breasts
salt and pepper to taste
1/2 container of herbed soft cheese (I used Allouette brand)
1/2 jar of pesto
1 cup of shredded mozzarella cheese
Spray baking dish with cooking spray. Place chicken breasts in bottom of dish and sprinkle with salt and pepper to taste. With a spatula, spread the herbed cheese over the seasoned breasts. Then top with pesto and cover dish with foil. Bake at 375 degrees for 20-25 minutes or until breasts are cooked through. When time is up, remove foil and sprinkle mozzarella cheese over top of cooked pesto chicken mixture. Switch oven over to broil and cook uncovered for another 2 minutes, or until cheese is melted, slightly browned and bubbly. Serve and enjoy!
This was easy, fast, and delish! Also, we've started Phase 1 of South Beach Diet over again to lose some extra holiday pounds. This chicken recipe fits in nicely with the SBD repertoire; especially with our sides of salad and roasted asparagus. Yum!