Baked Pesto Chicken

I just LOVE four and five ingredient recipes. They normally involve ingredients I either have on hand in the pantry or can easily locate at my local grocery store. However, they're not always the cheapest, depending on what it is you need. Thankfully this easy recipe can be made using ingredients found at all grocery stores. It's Italian-themed, but is a good way to use up that pesto you've had sitting around. Plain chicken breasts are coated in pesto, then baked and topped with tomatoes and mozzarella to make a sumptuous, but still quite healthful, meal. Serve with garlic bread and a glass of good red wine for the complete dinner.

Baked Pesto Chicken

4 boneless skinless chicken breasts

½ cup refrigerated basil pesto

2 - 3 plum tomatoes, sliced (optional)

½ cup reduced fat mozzarella cheese, shredded

Preheat the oven to 400 degrees.

Line a baking sheet with heavy duty foil. Place the chicken and pesto in a medium bowl and toss to coat. Put the chicken on the prepped baking sheet.

Bake for 20 - 25 minutes or until the chicken is no longer pink in the center.

Remove from the oven and top with the tomatoes (if using) and the cheese. Return to the oven and bake an additional 3 - 5 minutes or until the cheese is melted.

Serve immediately from the oven with sides of your choice.

Serves 4