| 7 | 45 | 340 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 6 |
| 6 breast | Chicken breast, boneless, skinless |
| 2 tbsp | Basil pesto |
| 4 tomato | Roma tomatoes |
| 1 tbsp | Sea Salt |
| 1 tsp | Black pepper |
| 1/2 cup | Parmesan cheese, shredded |
| 1/4 cup | Black olives (sliced) |
Preheat oven to 350° F.
Trim any excess fat from the chicken and place between pieces of parchment paper. Pound chicken to even thickness (approximately 1/2 inch) with a meat mallet. Sprinkle both sides with salt and pepper and transfer to a baking dish.
Spread pesto sauce over the top of the chicken breasts and cook for about 20 minutes. Next add the sliced tomatoes and parmesan cheese if.
Continue cooking until chicken is cooked through (about 15-20 additional minutes). Add sliced olives as garnish if desired, and serve.
| Meat | 2.6 |
| Milk Alternative | 0.2 |
| Vegetables | 0.5 |
