How’s about you cookin’ up a 3 ingredient dinner? Sound like the right amount of work for a Wednesday night? All you need is chicken, provolone cheese, and pesto.
Juuuuust in case you’re not up to speed with pesto, it’s pretty much just ground up herb, usually basil. But you could take any herb and make a pesto- just process with some olive oil, toasted pine nuts, garlic, and Parmesan. Or be like me and buy a jar of the premade pesto. You’ll find it on the top shelf in the Italian aisle. I promised a 3 ingredient recipe, after all.
6 boneless skinless chicken breasts (about 24 oz total chicken), either pounded or cut into ½” thick pieces
1 4-6 oz jar pesto
6-7 round slices provolone cheese
Preheat oven to 350 degrees. Coat the bottom of a glass baking dish with olive oil cooking spray. Arrange chicken in pan, and spoon pesto over each piece. Spread as evenly as you can. Top each breast with a slice of cheese. Bake 30-35 minutes, or until internal temp registers at least 165 degrees and cheese is slightly browned and bubbling.
That’s it. Makes 6 servings. Per serving: 390 calories, 34 g protein, 2 grams carbs, 25 g fat (mostly heart healthy)
I served this with some fancy Farmer's Market whole grain pasta, cherry tomatoes, and more basil.
Someone figured out the doggy door...
...happy Thursday!
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