Baked Chicken Breast with Pesto Caprese
This is so simple and delicious. It’s a good combo to make with the sliced eggplant and tomato with pesto. I recommend skipping the cheese on the chicken if you are going to use the cheese on the eggplant to stick to a serving size of cheese/dairy.
2 chicken breasts
2 tomatoes
6 Tbs pesto
Fresh Mozzarella Cheese
Sea salt and ground black pepper
Salt and Pepper chicken and then add a tablespoon of pesto to each side of the chicken. Slice tomatoes and top chicken with tomato. Top with a little more black pepper then Mozzarella cheese. Add a tablespoon of pesto on top. Cover and bake on 350 until chicken is cooked through about 45 minutes. Makes 3-4 servings
2 chicken breasts
2 tomatoes
6 Tbs pesto
Fresh Mozzarella Cheese
Sea salt and ground black pepper
Salt and Pepper chicken and then add a tablespoon of pesto to each side of the chicken. Slice tomatoes and top chicken with tomato. Top with a little more black pepper then Mozzarella cheese. Add a tablespoon of pesto on top. Cover and bake on 350 until chicken is cooked through about 45 minutes. Makes 3-4 servings
Sliced Eggplant and Tomato with Pesto
This simple dish is an easy addition to any meal and makes plenty for leftovers. It goes well with the baked chicken breast with pesto caprese.
2-3 thinly sliced eggplant any variety
3 sliced tomatoes
Fresh mozzarella cheese
2-3 tablespoons of Pesto
¼ cup whole wheat panko or quinoa
Salt and pepper
Olive oil
Slice eggplant and toss lightly with salt and pepper. Line baking dish with overlapping eggplant in one layer. Dice tomatoes and toss with pesto. Top eggplant with tomatoes. You can add a light sprinkle of panko or quinoa then top with dollops of Mozzarella. Bake covered 350 for about 30 minutes until cheese melts and eggplant is tender. Remove cover and broil until cheese is brown about 3 minute.
2-3 thinly sliced eggplant any variety
3 sliced tomatoes
Fresh mozzarella cheese
2-3 tablespoons of Pesto
¼ cup whole wheat panko or quinoa
Salt and pepper
Olive oil
Slice eggplant and toss lightly with salt and pepper. Line baking dish with overlapping eggplant in one layer. Dice tomatoes and toss with pesto. Top eggplant with tomatoes. You can add a light sprinkle of panko or quinoa then top with dollops of Mozzarella. Bake covered 350 for about 30 minutes until cheese melts and eggplant is tender. Remove cover and broil until cheese is brown about 3 minute.
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