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Baked Pesto-Mozzarella Chicken

Name: Baked Pesto-Mozzarella Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sprays cooking spray; 24 oz skinless, boneless chicken breast (4 cutlets, 6 oz each); 1/2 tsp kosher salt, divided; 3/8 tsp black pepper, divided; 4 Tbsp pesto sauce; 1 medium plum tomato cut into 8 thin slices; 1/2 cup shredded part-skim mozzarella; 1 lb asparagus spears, trimmed

Pesto-topped chicken, melted mozzarella and asparagus on one pan.

Prep: 10 min
Cook: 20 min
Serves: 4

3WW Pointsper serving

From the supplied recipe card; brands and substitutions may change Points.

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Baked Pesto-Mozzarella Chicken as pictured in the supplied recipe card

What you’ll need.

For 4 servings. Check off ingredients as you go.

4 sprays cooking spray
24 oz skinless, boneless chicken breast (4 cutlets, 6 oz each)
1/2 tsp kosher salt, divided
3/8 tsp black pepper, divided
4 Tbsp pesto sauce
1 medium plum tomato cut into 8 thin slices
1/2 cup shredded part-skim mozzarella
1 lb asparagus spears, trimmed

Let’s make it.

Preheat oven to 400°F. Line a sheet pan with foil and coat with cooking spray, or use a silicone mat.
Lightly pound chicken cutlets to about 1/4-inch thickness. Arrange on one side of the pan; season evenly with 1/4 tsp each salt and pepper.
Spread 1 Tbsp pesto over each cutlet. Top each with 2 tomato slices and 2 Tbsp mozzarella. Bake 10 minutes.
Remove pan and blot away excess liquid. Add asparagus to the other side; coat with cooking spray and season with remaining 1/4 tsp salt and 1/8 tsp pepper.
Bake about 10 minutes more, until chicken is cooked through and asparagus is crisp-tender.

Keep the original close.

Ingredients and directions are transcribed from the supplied recipe card. The PDF includes the original layout, serving notes and any nutrition or WW Points estimates.

Open original PDF ↗

Total time includes the stated rest or chill time where provided. When a cook time is a range, the longer time is shown.

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