Italian Chicken Bake

1. Trim the chicken and lay them in a glass baking dish in a single layer.

2. spread 1-2 tablespoons of the pesto on top of each chicken breast.

3. cut the roma tomatoes into slices approximately 1/2" thick and lay 2 slices on top of each chicken breast.

4. sprinkle the cheese over the top of the chicken breast.

5. bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.

6. serve over a bed of rice or a plate of pasta.

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Nutrient	Quantity
Total fats	35.532 g
Protein	9.2894 g
Carbohydrates	9.535 g
Energy	395.01 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4496 g
Water	36.8361 g
Calcium, Ca	289.17 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0198 g
Lutein + zeaxanthin	1173.69 g
Fiber, total dietary	1.701 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0066 g
Fatty acids, total saturated 22:0	0.0624 g
Carotene, beta	868.455 g
Niacin	0.4942 mg
Vitamin A, RAE	72.765 g
Fatty acids, total trans-polyenoic	0.2485 g
Riboflavin	0.6776 mg
Fatty acids, total polyunsaturated 15:0	0.0614 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.1983 g
Fatty acids, total saturated 20:1	0.2722 g
Sodium, Na	569.835 mg
Fatty acids, total saturated 16:1 undifferentiated	0.293 g
Total lipid (fat)	35.532 g
Manganese, Mn	0.5538 mg
Fatty acids, total saturated 16:0	3.9388 g
Fatty acids, total polyunsaturated 16:1 t	0.017 g
Fatty acids, total saturated 8:0	0.0567 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.5199 g
Fatty acids, total polyunsaturated 18:2 CLAs	0.0387 g
Fatty acids, total polyunsaturated 18:1 t	0.1096 g
Sugars, total	5.9819 g
Fatty acids, total saturated 10:0	0.1446 g
Fatty acids, total saturated 18:0	1.2531 g
Fatty acids, total saturated 20:4 undifferentiated	0.0898 g
Vitamin B-6	0.1257 mg
Ash	3.3075 g
Fatty acids, total saturated 18:1 undifferentiated	20.258 g
Pantothenic acid	1.6065 mg
Fatty acids, total polyunsaturated 22:1 c	0.0038 g
Copper, Cu	0.0756 mg
Thiamin	0.1607 mg
Iron, Fe	0.5386 mg
Carbohydrate, by difference	9.535 g
Phosphorus, P	257.985 mg
Folate, total	15.12 g
Tocopherol, gamma	6.6056 mg
Fatty acids, total saturated 4:0	0.1162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0038 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0085 g
Fatty acids, total saturated 18:2 undifferentiated	4.6116 g
Glucose (dextrose)	0.2174 g
Fatty acids, total saturated 14:0	0.5472 g
Zinc, Zn	1.2568 mg
Tocopherol, delta	0.1796 mg
Fatty acids, total saturated 12:0	0.1682 g
Fatty acids, total polyunsaturated	6.186 g
Fatty acids, total saturated 14:1	0.0548 g
Fatty acids, total polyunsaturated 17:1	0.034 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0529 g
Fatty acids, total trans-polyenoic 18:3i	0.1966 g
Vitamin A, IU	1459.08 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0038 g
Fatty acids, total polyunsaturated 16:1 c	0.275 g
Galactose	0.1417 g
Fatty acids, total polyunsaturated 18:1 c	20.1474 g
Fatty acids, total saturated 20:0	0.1569 g
Fatty acids, total saturated 6:0	0.0936 g
Starch	2.079 g
Lactose	5.6133 g
Vitamin K (phylloquinone)	142.7895 g
Fatty acids, total saturated	6.6812 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0548 g
Fatty acids, total monounsaturated	20.9365 g
Folate, food	15.12 g
Fatty acids, total polyunsaturated 17:0	0.0491 g
Fatty acids, total polyunsaturated 24:0	0.0331 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0019 g
Cryptoxanthin, beta	15.12 g
Vitamin E (alpha-tocopherol)	6.8702 mg
Fatty acids, total trans	0.3761 g
Fatty acids, total trans-monoenoic	0.1276 g
Magnesium, Mg	44.415 mg
Potassium, K	529.2 mg
Fatty acids, total polyunsaturated 24:1 c	0.0198 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Chicken breast	4 boneless	0	0	0
Pesto sauce	6 tablespoons	395.01	9.535	35.532
rom tomato	2	0	0	0