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Chicken with Pesto and Mozzarella Cheese

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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

 

 

 

 

 

 

 

 

 

(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
    olive oil cooking spray
1.    Preheat oven to 375°F (190°C), Gas Mark 5.
2.    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.
3.    Bake the chicken for about 20 minutes until cooked through. Allow to set for 5 minutes, before serving. Remove the toothpicks before serving.
 

Source: www.diabetic-recipes.com