Step 1Preheat your oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Season the chicken cutlets with salt and pepper. Layer half of the cutlets into the bottom of a large casserole dish. Top with half of the pesto.
by KetoDietApp.com
Step 1Preheat your oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Season the chicken cutlets with salt and pepper. Layer half of the cutlets into the bottom of a large casserole dish. Top with half of the pesto.
Step 2Add half of the spinach, and half of the mozzarella. Repeat with another layer.
Step 3Top the casserole with the parmesan cheese and add the cherry tomatoes to the sides.
Step 4Bake for 45-50 minutes or until the chicken is cooked through and the cheese is golden and bubbly. If you’d like you can place the casserole under the broiler for 3-4 minutes to crisp up the cheese at the end.
Step 5Sprinkle with fresh basil and serve. To store, let it cool down and keep refrigerate for up to 4 days.