Here’s what you need: 6 chicken cutlets (about 1.5 lbs)1/3 cup purchased pesto3/4 cup shredded Montery Jack cheese (divided)1-12 ounce jar roasted red peppers, drained If you can’t find chicken cutlets in the meat case, ask the butcher to slice a couple boneless chicken breasts really thin.Preheat oven to 350 degrees.Line a baking dish with … Read More

Serve it up with some rice and applesauce or fresh fruit and you have dinner! The bonus on this recipe is that you use the leftovers for a pasta dish the next night! See ya tomorrow for Pesto Chicken Pasta!