Chicken with Pesto and Mozzarella Cheese
(makes 4 servings)
| 4 | 5-ounce (150 g) skinless, boneless, skinless breasts |
| 1 1/2 | teaspoons (7.5 ml) store bought pesto |
| 1 | ounce (30 g) skim milk mozzarella cheese, sliced into 8 thin strips |
- Preheat oven to 375°F (190°C), Gas Mark 5.
- Cut a pocket in each breast, being careful not to cut thorough the chicken. Place 1/4 teaspoon (1.25 ml) pesto in each pocket and add 2 thin slices of the cheese. Using toothpicks close the pockets and place on a baking sheet. Continue the process until you have all 4 chicken breasts readied for the oven. Spread the remaining 1/2 teaspoon (2.5 ml) pesto on top of the chicken breasts and coat with cooking spray.
- Bake the chicken for about 20 minutes until cooked through. Allow to set for 5 minutes, before serving. Remove the toothpicks before serving.
| Per serving: | 184 calories (20% calories from fat), 35 g protein, 4 g total fat (1.4 g saturated fat), 0 carbohydrates, 0 dietary fiber, 369 mg potassium, 141 mg sodium |
| Diabetic exchanges: | 4 lean protein |
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