- 1 lb boneless skinless chicken cutlets
- 1/4 cup prepared pesto
- 1 1/2 teaspoon sour cream
- 1 1/2 teaspoon mayonnaise
- 1 tablespoon shredded parmesan cheese
- 1 tablespoon pine nuts
1. Preheat oven to 450. Arrange chicken in single layer in shallow baking pan. Combine pesto, sour cream and mayo in small cup. Brush over chicken. Sprinkle with cheese and pine nuts.
2. Bake 8 - 10 minutes or until chicken is no longer pink in center.
I serve this with steamed asparagus. YUM!
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