Baked Pesto Chicken

This recipe is adapted from South Beach fame, low carb of course, flavorful, quick and easy.  You will have juice left in the pan so what I do is make some angel hair pasta then drizzle the juice from the baking dish over the pasta, halve some grape tomatoes and toss together. Serve chicken breasts on top of the pasta. If you don't have basil growing or don't have the time to make your own pesto, store bought pesto in a jar will do just fine. If you want to try your hand at making pesto I have a great recipe on my blog called Spinach Basil Pesto, that's what I used. Whips up great in the food processor. 

4 boneless, skinless, chicken breasts
a sprinkle of onion powder to taste
a sprinkle of garlic powder to taste
1/2 cup basil pesto (homemade or store bought)
1/2 cup or more shredded mozzarella cheese

Preheat oven to 375 degrees.

I cut the larger breasts into three pieces or smaller breasts into two pieces.

Spray baking dish with cooking spray. Spread 1/4 cup pesto (half of the pesto) on bottom of baking dish and lay the breasts on top of the pesto. Spread the rest of the pesto on top of the chicken breast pieces. Cover with foil and bake 20-25 minutes, just until the chicken is almost cooked thru.You don't want to over cook them at this point because they still have 10 more minutes in the oven after you add the cheese. Remove foil and sprinkle with the cheese. Put back into the oven without the foil and bake for 5 more minutes. Then turn on your broiler on low and lightly brown the cheese a little, 5 min or so, being careful not to over brown the cheese.