Baked Chicken Pesto

In this video, Dan Krueger walks you through one of the Krueger’s favorite clean and delicious meals.

It’s quick, easy and stores very well!

 

Baked Chicken Pesto

3 Pounds (48 Ounces) Chicken Breast 
1/2 Cup Basil Pesto 
1/2 Cup Marinara 

2 Sliced Plum Tomatoes 
6 Tablespoons Grated Parmesan Cheese 
1/2 Cup Reduced Fat Mozzarella Cheese 
3 Pounds Chicken Breast 
1/2 Cup Basil Pesto 
1/2 Cup Marinara

Trim the fat off your chicken breast and cut them in half the long way. Take out a baking dish and add your chicken breast into it (make sure to use a dish that allows everything to fit snug). Evenly distribute your Basil Pesto, Marinara, and Sliced Plum Tomatoes on top. Cover your dish with aluminum foil and bake at 375°F for 25 min. Take your chicken out and uncover it. Top it with your Parmesan and Mozzarella Cheese. Bake uncovered for another 10 min on 375°F.

Recipe should yield 6 servings