I think someone told me it was summer, but I have not had 5 minutes of being lazy and drinking my summer margarita. These kids are so much work!! Why didn’t someone tell me that…like 15 years ago??! Anyway, yesterday afternoon I looked up from ironing on labels for camp and realized that everyone was hungry and I needed to feed them. So, I looked in my fridge and found chicken and half a bag of mozzarella. Hot damn-dinner! Then I thought I could make this dinner look really fancy if I used some of that basil taking over the back yard and I made some pesto.

Now, this dish, Pesto Chicken, is nothing new, but it is so easy! And, I guess if you wanted to save a few calories you could leave off the cheese, but who hell would do that? If you use low fat, skim mozzarella it is not that many calories and it makes this dish so decadent even though it is chicken.

Pesto Chicken

Serves 4-6

4 boneless chicken breasts

1 cup basil pesto (store bought-I love Costcos, or homemade)

1/2 cup shredded mozzarella

Preheat oven to 350Â°

Spray a 9"x12" baking dish with cooking spray.

Spread 1/2 cup of the pesto on the bottom of the dish. Lay the chicken breasts on top of pesto. Spread the remaining pesto on top of the chicken.

Cover with foil and bake for 30-35 minutes, depending on the thickness of the chicken.

Remove from oven and sprinkle cheese on top of chicken. Place the dish back in the oven, uncovered, for an additional 5 minutes or until the cheese is melted and slightly browned.

Serve the chicken drizzled with the sauce that has formed in the bottom of the baking dish.