Coming home from the office today, I had a dilemma. I wanted to take a nice long late afternoon walk along our lovely greenway, but I also wanted to enjoy a delicious dinner. Fortunately, I remembered an easy recipe from my cookbook that can literally be put together in minutes.
Here was my plan. I scrubbed some russet potatoes to stick in the oven at 425 degrees while I took my walk. (No microwave for me tonight!) I took out my Quorn Naked Chik’n Cutlets and some of my frozen homemade pesto to thaw a bit in the fridge while Bill and I were walking.
Back from our walk in an hour, my potatoes were done, and I was ready to assemble my Pesto Chicken. Using individual ramekins, lightly greased, I added a layer of leftover tomato sauce, followed by the cutlet, a smear of pesto, some grated mozzarella, and pine nuts. No need to toast the pine nuts because the oven will do that for you! Bake at 350 degrees for 20 minutes and you have a substantial main dish to go with your baked potato, along with another vegetable or a side salad.
Each Quorn Naked Chik’n Cutlet has 80 calories and delivers 11 grams of protein. In fact, ounce for ounce, the Cutlet has 25% less calories than chicken. How cool is that for an easy weeknight meal?