Pesto Chicken

So I stumbled upon this SUPER easy/healthy recipe on where else but Pinterest. We've made it three times already because it takes minimal effort, tastes great and doesn't make me feel guilty afterwards! You can find the original recipe on Kalyn's Kitchen but since I've been practicing with my camera I figured I would share my experience making this recipe here.

Pesto Chicken Bake

You'll Need: 

Boneless, skinless chicken

1/2 cup Pesto (I used half of a container of the store bought stuff)

Mozzarella Cheese

White Rice

Directions: 

1. Spray casserole dish with Pam and spread a layer of pesto at the bottom and add chicken. The second time I made this I remembered to sprinkle the chicken with garlic salt and pepper but it tasted fantastic without it also.

 2. Spread a second layer (about 1/4 cup) of the pesto on top of the chicken

 3. Place foil on the dish and put in the oven at 375 for about 25-30 minutes depending on your oven.

 4. After the timer goes off, sprinkle with mozzarella cheese and place in the oven for another 5 minutes. If you'd like the cheese slightly browned, Kalyn recommends putting it in the broiler after the 5 minutes is up, for another 5 minutes. *The first time I didn't brown the cheese, and the second time I did. Both times were delicious.

 5. While my chicken was baking, I used my rice cooker to make white, fluffy rice. I served the pesto chicken on top,  with some grated black pepper,  mmmmm.

And that's all she wrote folks. Simple enough yeah?