Pesto Tomato Chicken with Bulgur

Homemade Grilled Chimichurri Chicken Breast Ready to Eat

4 chicken cutlets

1 6 oz jar classic pesto  – in a pinch, you can sub with frozen basil cubes 

2 medium tomatoes, sliced into rounds

Salt + pepper

1.Preheat oven to 350 Fahrenheit.

2. Place cutlets in a baking pan and season with salt and pepper.

3. Spoon pesto over cutlets and generously smear all over to coat the cutlets. 

4. Arrange tomato slices on top of the pesto.

5. Bake uncovered for 20-30 minutes (depending on the thickness of the cutlets)

To read more, subscribe to Ami

Previous articleCheese Puffs
Next articleLasagna Roll-Ups