Pesto Chicken with Avocado Tomato Relish
Prep Time: 10 minutes
Cooking Time: 15 minutes
This dish looks difficult but is quick and easy to make. Full of flavor and nutrition and fairly low in calories and carbohydrates. It can be considered a meal in itself.
1 pound chicken breast, boneless and skinless
2 tablespoons pesto sauce (prepared)
2 ounces cheese, mozzarella, low moisture and part skim milk, sliced
2 tomato(es), medium, chopped
1/2 avocado(s), Haas or any, peeled and chopped
2 teaspoons garlic, bottled minced
1 tablespoon basil, fresh, chopped
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
2 teaspoons olive oil
Place tomatoes, avocado, basil and garlic in a bowl and mix well. Set aside. Starting at the thickest end of the chicken, carefully cut a slit down the side of the chicken through without cutting all the way through. Open the chicken breast up like a book and spread pesto sauce on one side of the opening. Place one slice of cheese on top of pesto and fold the chicken on top to close. Secure with one toothpick. Season outside of chicken with salt and pepper. Preheat oven to 400 degrees. Place a large skillet over medium high heat. Add oil and place chicken in skillet. Cook for about 5 minutes on each side. Place chicken in a baking dish in the oven for 5 minutes until chicken is cooked through. Remove from the oven and place chicken on a plate. Top with tomato and avocado salsa.
Per Serving About: 290 calories, 15 g fat, 4 g saturated fat, 0 g trans fat, 29 g protein, 7 g carbohydrates, 3 g dietary fiber, 490 mg sodium; WW Points plus value 7