• 5 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the total pesto, rub about 2 teaspoons pesto under and over the skin of the each breast half. Arrange chicken in a 15X10X1-inch baking pan. Bake, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170°F). Remove chicken from oven; cover and keep warm.

Instructions Checklist
  • Preheat broiler. Place sliced zucchini on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with the salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling. Cut squash into 1/4-inch slices. Toss with the remaining 1 tablespoon pesto. Serve with chicken.

Nutrition Facts

511 calories; 32 g total fat; 8 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 150 mg cholesterol; 5 g carbohydrates; 2 g fiber; 3 g sugar; 50 g protein; 729 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 3 mg iron;


5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0