4 INGREDIENT PESTO CHICKEN BAKE #BREAKFAST #CHICKEN
With another school year rapidly drawing nearer (as in occurring in under seven days.. whaaa), I've been investing a better than average measure of energy attempting to get as readied as feasible for the way that inside days.. sleep time for the young men will be 7:15.
Early sleep time is all fine and great, other than the way that it implies that supper actually should be on the table no later than 5:45. (that's right, my children can haul out the sleep time routine for an entire hour with no inconvenience).
Soooo, I've been buckling down on making basic weeknight plans that the children like and that can undoubtedly be prepared ahead (as in make every one of the suppers on the end of the week and afterward stick them in the broiler consistently).
If it's not too much trouble reveal to me I'm by all account not the only one who battles in the weeknight supper office?
INGREDIENTS:
- 3 chicken breasts, organic recommended
- 1 6 oz. jar basil pesto
- 2 medium tomatoes, sliced
- 3 –6 slices mozzarella cheese
INSTRUCTIONS:
- Preheat the oven to 350° F. Season chicken breasts liberally with salt and pepper.
- OPTIONAL STEP: While the oven is preheating you can heat some olive oil or butter in a skillet. Once hot add the chicken breast and sear for 1-2 minutes on each side until caramelized. The chicken should still be raw in the center.
- Arrange chicken breasts (seared or raw) onto a baking dish or rimmed baking sheet.
- Use a spoon to cover chicken with pesto.
- Top each chicken breast with 1 slice of mozzarella cheese and 2 sliced tomatoes.
- Bake for 20- 30 minutes (time will vary depending on thickness of chicken and whether or not it has been seared), or until chicken is no longer pink in the center. Broil the chicken the final 2 minutes so that the cheese is bubbly and golden. Serve immediately.
For more detail :http://bit.ly/2OLTzDt
