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pesto bruschetta baked chicken

(1 rating)
foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

I created this great low carb recipe for my husband. With the wonderful flavor of pesto, provolone cheese and bruschetta topping it feels decadent without all the carbs and calories.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For pesto bruschetta baked chicken

  • 6
    boneless skinless chicken breasts
  • 4 oz
    jar of pesto
  • 3 slice
    provolone cheese
  • 2
    roma tomatoes, diced fine
  • 1 1/4 c
    vidalia onion, diced fine
  • 1-2 tsp
    dried or fresh chopped basil

How To Make pesto bruschetta baked chicken

  • 1
    Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
  • 2
    If chicken breasts are large, slice in half and spread each half with a heaping tablespoon of pesto and roll. If not large, slice a pocket into the breast, spread the pesto in pocket and place in baking dish; repeat until all breasts have pesto and are in dish.
  • 3
    Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
  • 4
    Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
  • 5
    Spoon a little of the pan drippings over chicken; place a half slice of provolone on top of chicken, spoon on 2-3 spoonfuls of tomato mixture. Return to oven for 5-10 minutes until cheese is melted. Serve hot with a salad and fruit.
  • 6
    Nutritional Info: per serving Calories: 379 Total Fat: 13.8g/ Sat. Fat: 3.2g Cholesterol: 158mg Sodium: 857mg Total Carbs: 2.9g/ Dietary Fiber: 0.8g/ Sugars: 2.0g Protein: 59.6g
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