Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
bake:
45 mins
broil:
8 mins
total:
73 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 32g; cholesterol 150mg; saturated fat 8g; carbohydrates 5g; mono fat 11g; poly fat 5g; insoluble fiber 2g; sugars 3g; protein 50g; vitamin a 728.9IU; vitamin c 17.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 1.5mg; folate 36.3mcg; vitamin b12 0.8mcg; calcium 80.8mg; iron 2.5mg.
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