Ingredients
Scale
4 boneless skinless chicken breasts (6 oz each)
1 cup pesto sauce
1 cup shredded mozzarella cheese (2% milk)
1/2 cup panko breadcrumbs
Instructions
Preheat oven to 375°F (190°C)
Place chicken breasts in a 9×13-inch baking dish
Spoon 1/4 cup pesto over each chicken breast
Sprinkle 1/4 cup mozzarella cheese on top of each breast
Coat evenly with panko breadcrumbs
Bake for 25 minutes or until chicken reaches 165°F and topping is golden
Let rest for 5 minutes before serving
Notes
Use fresh basil pesto for brightest flavor
For extra richness, mix 1 tbsp grated Parmesan into breadcrumbs
Serve with zucchini noodles or crusty bread
Leftovers refrigerate for up to 3 days
Can substitute fresh spinach leaves in place of mozzarella for a vegan version
- Prep Time: 10
- Cook Time: 30
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with 1/2 cup pesto, 2 oz mozzarella, 2 tbsp breadcrumbs
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg