Chicken And Pesto Stacks
These colorful stacks of chicken breasts, veggies, mozzarella, and a drizzle of pesto are as pretty as they are fun to eat
Ingrediënten
4 main-dish servings
- 3 tablespoons prepared pesto
- 3 tablespoons water
- 1 large sweet onion 12 ounces, cut crosswise into 4 slices
- 2 medium yellow peppers each cut into quarters
- 4 medium skinless boneless chicken breast halves (1½ pounds)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons olive oil
- 4 slices fresh mozzarella
- 1 tomato cut into 4 slices
Instructies
- preheat broiler and place rack 6 inches from heat source.
- In small bowl, mix pesto with water.
- Spray 15½” by 10½” jelly-roll pan with nonstick cooking spray.
- Arrange onion slices on pan; brush with 2 tablespoons pesto mixture.
- Broil onion slices 5 minutes.
- Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking.
- Meanwhile, with meat mallet, pound chicken placed between two sheets plastic wrap to even ½-inch thickness; season with salt and pepper.
- In 12-inch skillet, heat oil over medium heat until hot.
- Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once.
- Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink throughout; chicken should register 165°F when instant-read thermometer is inserted horizontally into center.
- To serve, on each dinner plate, stack 1 slice onion, 2 slices pepper, 1 slice tomato, and 1 piece chicken with mozzarella; drizzle with remaining pesto mixture.
Nutritional Information
Calories: 400 kcal
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