Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
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Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2boneless, skinless chicken breasts (8 ounces each)½teaspoonsalt, divided½teaspoonground pepper, divided1mediumtomato, sliced3ouncesfresh mozzarella, halved and sliced¼cupprepared pesto8cupsbroccoli florets2tablespoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
2boneless, skinless chicken breasts (8 ounces each)
½teaspoonsalt, divided
½teaspoonground pepper, divided
1mediumtomato, sliced
3ouncesfresh mozzarella, halved and sliced
¼cupprepared pesto
8cupsbroccoli florets
2tablespoonsextra-virgin olive oil
DirectionsPreheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.Frequently Asked QuestionsAbsolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.You can hassle back various foods. It’s perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you’re cutting into is flat so it doesn’t roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you’ll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and addingbrown rice or a grain dishor evenmashed potatoeswould go well.Originally appeared: EatingWell.com, November 2017
Directions
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.Frequently Asked QuestionsAbsolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.You can hassle back various foods. It’s perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you’re cutting into is flat so it doesn’t roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you’ll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and addingbrown rice or a grain dishor evenmashed potatoeswould go well.
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
Frequently Asked QuestionsAbsolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.You can hassle back various foods. It’s perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you’re cutting into is flat so it doesn’t roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you’ll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and addingbrown rice or a grain dishor evenmashed potatoeswould go well.
Frequently Asked Questions
Absolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
You can hassle back various foods. It’s perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you’re cutting into is flat so it doesn’t roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you’ll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.
This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and addingbrown rice or a grain dishor evenmashed potatoeswould go well.
Originally appeared: EatingWell.com, November 2017
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Nutrition Facts(per serving)355Calories19gFat10gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
