Chicken is my go to meal. You can bet every week we are going to have chicken. But with making it so often we get bored, so I have added another chicken dish to our rotation: Pesto Chicken. (I have a couple of pesto chicken options, this one if the healthiest and easiest of my dishes.)
First I like to slice my chicken breasts in half, so they are half as thick as a hey were originally. I have three reasons for this:
1) it gives you more seasoning per bite
2) the chicken cooks faster
3) it results in a more appropriate single portion.
2 chicken breasts, split in half (4 pieces)
2 T pesto
Place the chicken in a freezer bag.
Add 2 T pesto to the bag.
Mush it around (very technical term)
Make sure the bag is sealed and throw in the the fridge for a little while (up to 1 day).
I have made this on an electric griddle and in a ceramic skillet. I preheated both, but neither needed and oil, butter or cooking spray - trust me there is enough oil in the pesto. Whichever choice you make, cook chicken thoroughly. (I leave it on the first side a while to get good color on it.)
Enjoy.