Pesto Chicken

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.