Pesto Chicken Breasts with Zucchini

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 45 mins 350°F
  • Broil: 8 mins

Pesto Chicken Breasts with Zucchini

Directions

  1. Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.
  2. Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.
  3. Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.

From the Test Kitchen

price:

Total Cost - $11.55; cost per serving - $2.89

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Nutrition Facts (Pesto Chicken Breasts with Zucchini)

  • Per serving:
  • 472 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 145 mg chol. ,
  • 553 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 49 g pro.
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