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SUMMER PESTO CHICKEN

Ingredients

  • 6 chicken breasts
  • 8 oz (small jar) pesto
  • 8 cups fresh spinach
  • 14 oz can artichoke hearts
  • 2-3 cups roma tomatoes cut into eigths
  • 2 cups mozzarella cheese shredded

Instructions

  1. Preheat oven to 350 degrees

  2. Place chicken breasts into a baking dish large enough to accommodate them

  3. Cover chicken generously with pesto sauce

  4. Cover with fresh spinach

  5. Drain and gently squeeze water from artichoke hearts. Spread evenly over spinach

  6. Chop roma tomatoes into 8ths. Spread evenly over dish

  7. Sprinkle shredded mozzarella cheese over the top

  8. Bake for approximately 45-50 minutes or until the chicken is cooked through