4 (6 oz) boneless, skinless chicken breasts
4 (1 oz) slices part-skim mozzarella cheese
3 cups (15.78 oz) cherry tomatoes
6 cup (6.36 oz) fresh baby spinach
1 tbsp extra virgin olive oil
2 cups packed basil leaves
40 pine nut kernels
1/4 cup of Parmesan Cheese
2 cloves garlic
4 tbsp water
Pre-heat the oven to 375.
Add all of the pesto ingredients into a blender. Drizzle some water to loosen it up as needed. Season with salt & pepper.
Pre-heat the nonstick pan with a drizzle of olive oil. Sear the chicken for about 4-5 minutes per side and set aside.
Add one slice of cheese on top of each chicken breast.
Bakes the chicken in the oven for 5-7 minutes, or until cooked through. Set aside to rest.
In a bowl, combine the spinach, cherry tomatoes, and pesto. Season with salt & pepper. Toss well.
Add Spinach mixture to the top of each chicken breast and serve.
Makes 4 servings:
1 Healthy Fat