Pesto chicken with spinach and artichoke hearts
- Number of Servings: 1
Ingredients
4 boneless skinless chicken breasts, 4oz each0.5 cup basil pesto2 roma tomatoes, roughly chopped1 can marinated artichoke hearts, sliced1 cup spinach, fresh 6 oz shredded mozzarella cheeseItalian seasoningSalt1 cup cooked rice
Spray an 8X8 baking dish with vegetable spray
Place the chicken breasts in the pan
Spread the pesto on top of the chicken
Layer the spinach, tomatoes, and artichoke hearts onto the chickenext
Sprinkle with Italian seasoning and salt to taste
Sprinkle cheese over everything
Bake at 375 degrees for 30-45 minutes, or until the chicken is cooked through
Serve over rice
Serving Size: Make 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user EMISMOM14.
Place the chicken breasts in the pan
Spread the pesto on top of the chicken
Layer the spinach, tomatoes, and artichoke hearts onto the chickenext
Sprinkle with Italian seasoning and salt to taste
Sprinkle cheese over everything
Bake at 375 degrees for 30-45 minutes, or until the chicken is cooked through
Serve over rice
Serving Size: Make 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user EMISMOM14.
Nutritional Info Amount Per Serving
- Calories: 1,792.0
- Total Fat: 101.6 g
- Cholesterol: 408.7 mg
- Sodium: 3,397.5 mg
- Total Carbs: 67.6 g
- Dietary Fiber: 4.0 g
- Protein: 148.2 g
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