Wednesday, February 24, 2016

Pesto Baked Chicken

This was such an easy dinner, perfect for weeknights.  I turned on the oven at 4 and we were ready to eat at 5.  The early bird special works for the kids, otherwise they are demolishing snacks and getting sleepy at the table later.  Last weekend Jon and I went out to dinner for the first time in, oh, 8 months. We put the kids to bed first so we didn't eat until 9.  I was demolishing snacks and getting sleepy at the table, because apparently I'm 4.  Or 94.

I made my own pesto, because bunches of basil were half the price of tiny containers of pesto, but either works here.

Pesto Baked Chicken

4 boneless skinless chicken breasts (depending on the thickness you may want to slice them horizontally or pound them)
1 14 oz. can diced tomatoes (or use fresh)
1/2 cup mozzarella cheese

Preheat oven to 350 degrees.
Pour diced tomatoes into the bottom of a baking dish.
Arrange chicken breasts on top.
Spread with pesto.
Sprinkle with cheese.
Bake for 30-40 minutes until chicken is cooked through.


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