Pesto Chicken Parmesan

Pesto Chicken Parmesan
Servings: 4


  • 4 low-fat chicken-breast cutlets, breaded
  • 4 teaspoons prepared pesto, divided
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Marinara sauce

Make It

1. Place chicken-breast cutlets on a foil-lined baking sheet. Bake at 425 degrees F for 6 minutes. Flip cutlets over, and spread 2 teaspoons prepared pesto on top of each cutlet.

2. Combine shredded mozzarella cheese and grated Parmesan cheese in a bowl. Sprinkle cheese on cutlets, and bake 6 minutes longer. Serve on a pool of warmed marinara sauce with a side of vegetables.