Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (thinly sliced or pounded even)
- 1 cup Low-fat cottage cheese (small curd)
- 1/4 cup Prepared basil pesto
- 2 cloves Garlic, minced
- 1/4 cup Grated Parmesan cheese
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Optional: 1 cup Cherry tomatoes, halved
Instructions
- Place the cottage cheese and the basil pesto into a blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain. This step is crucial because it transforms the cottage cheese into a silky sauce that mimics heavy cream. Stir in the minced garlic and red pepper flakes once the sauce is smooth.
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil spray. Season both sides of the chicken breasts with salt and black pepper. Place the chicken in a single layer in the prepared baking dish. If you are using cherry tomatoes, scatter them around the chicken pieces now.
- Pour the blended cottage cheese pesto mixture evenly over the chicken breasts, ensuring each piece is well-coated. Sprinkle the grated Parmesan cheese over the top. Place the dish in the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. For a golden top, broil for the last 2 minutes. Let the chicken rest for 5 minutes, garnish with fresh basil, and serve.
- Cook Time: 35 minutes