Presto Pesto Chicken
I love pesto, but unfortunately, it’s typically made with a shocking amount of oil and is thus very fattening. Luckily, I’ve discovered other ways to enjoy the flavor of pesto without the fat and calories. Using herbs from a tube or frozen herbs works really well on this chicken to give it that classic pesto flavor without the fat . . . and without a lot of work. Please note that if you buy frozen herbs, you should measure them out yourself before using them in recipes. I’ve found that a 1-teaspoon block of herbs is rarely an actual teaspoon.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a small bowl, stir the garlic and basil blends and 1/4 teaspoon water until well combined. Place the chicken in the center of a large piece of foil. Spread the garlic mixture evenly over the top of the chicken breast. Create a pouch by folding the foil loosely over the chicken and then folding the ends together to seal them tightly (be sure the foil is not touching the top of the chicken, so as not to disturb the sauce).
Step 3
Place the foil directly on an oven rack and bake for 3 minutes. Carefully unwrap the foil and sprinkle the cheese evenly over the top of the chicken, and then rewrap the pouch. Continue baking an additional 5 to 6 minutes, or until the chicken is warmed through and the cheese is melted. Serve immediately.
nutrition information
Step 4
Calories: 168
Step 5
Protein: 28g
Step 6
Carbohydrates: 2g
Step 7
Fat: 3g
Step 8
Saturated Fat: <1g
Step 9
Cholesterol: 68mg
Step 10
Trace Fiber
Step 11
Sodium: 350mg
