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–+ servings
David Murphy

Basil Pesto Chicken

This Basil Pesto Chicken recipe is succulent, moist, and cheesy delicious.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Instant Pot
Cuisine: American
Calories: 668

Ingredients
  

  • 4 boneless skinless chicken breast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder divided
  • 1 cup prepared WW basil pesto sauce
  • 8 slices fresh mozzarella
  • 2 roma tomatoes sliced to ½ inch thickness

Instructions
 

  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.  
  2. Sprinkle chicken breasts on both sides with salt, pepper, and a pinch of garlic powder. Place chicken in baking dish. 
  3. Top chicken breast with basil pesto. Add sliced mozzarella and tomatoes. 
  4. Bake for 45 minutes to an hour, or until chicken reaches an internal temperature of 165 degrees. 

Nutrition

Serving: 1gCalories: 668kcalCarbohydrates: 8gProtein: 55gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 29gCholesterol: 153mgSodium: 960mgFiber: 1gSugar: 2g

Notes

Recipe for Balsamic Reduction
Place 1 cup balsamic vinegar in a small pot. Bring the vinegar to a boil, and reduce the heat. Simmer for 10 to 15 minutes or until you reach the desired consistency. Be aware that the reduction will thicken even more as it cools. 
It's best to prepared this while the chicken is cooking.

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