Sun-Dried Tomato Pesto Baked Chicken Breasts

I  bought a package of cream cheese and sun-dried tomato pesto pasta sauce because I was going to make an appetizer dip for a Bunco party I went to last weekend...  but I ended up making something else instead. (I made cute mini antipasto skewers which were toothpicks with salami, cheese and olives on them). I'll have to post a picture.

Anyway, I wanted to use the sun-dried tomato pesto for something else and came up with this scrumptious baked chicken breast recipe!  I served it with rice and a red pepper/celery side dish.

Sun-Dried Tomato Pesto Baked Chicken Breasts

 


Sun-Dried Tomato Pesto Baked Chicken Breasts

Yield:  4 servings

4 chicken breasts, boneless skinless (I cut each breast in half to make thinner pieces)

1 pkg (170g) sun-dried tomato pesto (I use Western Family fresh pasta sauce)

2 Tbs parmesan cheese

1 cup shredded cheese (mozza or cheddar)

Directions:

1. Arrange chicken in a baking dish and spread evenly with half the sun-dried tomato pesto, then flip chicken over and spread the remaining sun-dried tomato pesto on top of the chicken. Cover the baking dish and cook at 375 degrees for 30 minutes.
2. Remove cover and sprinkle the chicken with the parmesan cheese and shredded mozza or cheddar and continue baking for another 5-10 minutes uncovered.