Baked Pesto Chicken

Name: Baked Pesto Chicken
Total time: 45 min
Yield: 1
Ingredients: 1 package raw chicken breast tender; 1 cup pesto; 1 tb olive oil; 2 cups whole cherry tomato; 1 can of artichoke hearts, drained and quartered; 1 cup sun dried tomatoes (try to find the ones packed in a bag with no oil, if you use the ones packed in oil, omitt 1 tb olive oil); 1 salt and pepper; 1 cup shredded mozerella cheese; 1/2 cup shredded parmasean cheese

45 mins

Total time

1

Serving

9

Ingredients

Enable cook mode

Ingredients

package raw chicken breast tender

cup pesto

tb olive oil

cups whole cherry tomato

can of artichoke hearts, drained and quartered

cup sun dried tomatoes (try to find the ones packed in a bag with no oil, if you use the ones packed in oil, omitt 1 tb olive oil)

salt and pepper

cup shredded mozerella cheese

¹⁄₂

cup shredded parmasean cheese

Directions

Step 1

Preheat oven to 375. Drizzle 1 tb olive oil on the bottom of a large backing pan. Toss cherry tomatoes, artichokes, and sun-dried tomatoes in oil and season with salt and pepper.

Step 2

Lay chicken pieces on top of tomato mixture. Season with salt and pepper and pour pesto over the top of the chicken. Using a spoon, smooth pesto out so all chicken is covered.

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