Pesto Chicken

Here’s a quick dinner idea when you want style without the fuss.

1 Chicken Breast, thawed and brined
2 Tbs. good quality Basil Pesto (store-bought is fine)
Salt & Pepper
2 Tbs. Low-Fat Shredded Cheese

For an incredibly moist meat, brine the chicken breast first. Place it inside a ziplock bag and fill with water and a dash of salt. Store in the fridge for at least a couple of hours. Overnight is great!

Preheat oven to 375F. Drain brine water completely and pat the breast dry with paper towel. Butterfly it and spread open. Dust both sides with fresh ground pepper and rub pesto all over. Fold back the breast, place on a baking sheet and pop in the oven until temperature reaches 165F, about 30 minutes more or less, depending on size. Transfer to a serving plate, sprinkle with cheese and pop in the microwave for a few seconds, until the cheese has completely melted. Enjoy with pasta or polenta.

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