Ingredients

The following ingredients have 4 Servings
  • 1 whole boneless skinless chicken breast (cut into 4 equal fillets)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper (to taste)
  • 6 tablespoons prepared sun-dried tomato pesto
  • ½ cup parmesan cheese (freshly grated)

Instruction

  • Preheat the oven to 375 degrees F.
  • Place the chicken fillets onto a sheet pan. Brush chicken fillets with olive oil and season with salt and pepper.
  • Next, add about 2 tablespoons of the sun-dried tomato pesto to each fillet and spread out to cover the fillet.
  • Cover each pesto topped fillet with parmesan cheese.
  • Bake the chicken fillets, uncovered, for 35 to 45 minutes, or until the juices run clear.
  • Remove from the oven and serve immediately.