Pesto, Peppers, and Goat Cheese Chicken
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 package boneless skinless chicken (I use the Purdue Light and Fit tenders)1 pack goat cheese crumbles 1 can roasted red peppers1 can of pesto (or make your own, which is usually healthier)
Put the chicken into a large bowl or ziplock bag with about a cup of pesto to coat it. Marinade for about an hour (you can skip this step if you're in a hurry, it won't make a huge difference).
Put the chicken into an oiled skillet over medium heat. Pour in about a cup of roasted red peppers to warm up while the chicken cooks. Fry the chicken until cooked through, then plate them and top with a sprinkling of goat cheese (I usually use a little over an ounce per piece of chicken, but it's up to you).
Salt and pepper to taste and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user Z0PHERIUS.
Put the chicken into an oiled skillet over medium heat. Pour in about a cup of roasted red peppers to warm up while the chicken cooks. Fry the chicken until cooked through, then plate them and top with a sprinkling of goat cheese (I usually use a little over an ounce per piece of chicken, but it's up to you).
Salt and pepper to taste and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user Z0PHERIUS.
Nutritional Info Amount Per Serving
- Calories: 433.5
- Total Fat: 21.7 g
- Cholesterol: 138.8 mg
- Sodium: 577.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.2 g
- Protein: 51.3 g
Member Reviews