Monday, November 2, 2009

Pesto Chicken

This is so fast and easy. Just make sure to plan ahead enough to leave time for marinating.

4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup Pesto ( I either use homemade or the kind you find in the refrigerated section)
2 roma tomatoes, sliced (optional)
3/4 cup feta cheese
Put chicken and pesto in a bag and marinate for several hours or overnight.
Preheat oven to 400 degrees.
Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes.