This recipe is so easy and quick to pull together that it was prepped, cooked, and eaten before I could take any real pics. This is the ultimate weeknight supper. And if you use low fat cream cheese, it’s not too awful for you.
In a bowl, mix cream cheese and storebought pesto together til it gets to the shade of green that makes your heart skip. [Pictured above is my ideal shade, before baking.] Slather the mixture over boneless skinless chicken breasts, top with shredded mozzarella, and bake at 275 for 25-30 minutes.
That’s it. This is great served over noodles or next to a green veggie. We had green beans with shallots, but broccoli would be perfect. It’s creamy and delightful. It’s very comfort food-y…but unlike anything braised, stewed, or crock-potted, it takes less than 30 minutes.
Peaches to Apples 