Pesto Chicken Bake Three Ingredient Chicken Crispy Baked Chicken
Pesto Chicken Bake
1/2 cup reduced-fat basil pesto (see Tip) 4 chicken legs (about 2 3/4 lb)
2/2 cup seasoned dry bread crumbs
Heat oven to 400 F. Line a rimmed baking sheet with foil (for easy cleanup). Place a metal rack on
foil. Spread pesto on chicken to cover. Put bread crumbs in a large plastic food bag, add 2 legs at
a time, close bag and shake until chicken is coated. Place legs on rack. Bake 50 minutes or until
coating is golden and chicken is cooked through.
Per serving: 528 cal, 45 g pro, 16 g car, 2 g fiber, 30 g fat (8 g saturated fat), 150 mg chol,
812 mg sod
Tip: Look for tubs of reduced-fat pesto in your market's fresh pasta or dairy section.
Three Ingredient Chicken
1 jar salsa, especially Diana's Three Bean Salsa 4 medium skinless boneless chicken breast halves
3/4 cup apricot preserves
Rinse chicken, pat dry and place on rack of broiler pan. Broil 4 to 5 inches from heart for 10 to 12
minutes (turn after 5 to 6 minutes of broiling). In a small pan, heat together the salsa and
preserves just until preserves are melted. Spoon over broiled chicken.
Crispy Baked Chicken
4 chicken breasts 1 cup crushed butter flavored crackers 1 cup sour cream
Roll boneless skinned chicken breasts in sour cream, then in crushed crackers. Bake at 350 degree F.
for 1 hour or until tender. Serve with rice, if desired.
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