#Project365: Roasted Red Pepper Pesto Chicken (137/365)

Technically, this was more of an assembly than a real cooking project.  Literally nothing was homemade because I’m just not there yet.  I looked up a recipe for just general baked chicken breasts, then added my own ingredients that I happened to be craving.  A local restaurant, The Copper Penny, makes the BEST chicken sandwich with pesto and roasted red peppers.  Since I’m still watching what I eat, I made my own version, minus the sandwich part.  Here’s what I did:

Covered a baking sheet with aluminum foil.

Pre-heated oven to 400 degrees.

Put 3 chicken breasts in a ziplock bag with about 4-5oz pesto (I bought it pre-made) and rolled them around until they were thoroughly covered.

Placed on baking sheet, cooked for 30 minutes.

Removed from oven, topped with roasted red peppers (from a jar) and a generous amount of 2% shredded mozzarella.

Baked another 5 minutes.  The end.  Three servings:

A better cook can probably roast their own peppers and make their own pesto.  I found a recipe for pesto online and I have an unused food processor, so maybe I’ll try to make some next time.

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