Ingredients:
2-4 skinless, boneless chicken breasts
Dash of black pepper
1 tsp olive oil
2 cups grape tomatoes, halved
¼ cup pesto
2 tablespoons fat-free cream cheese or Neufchatel cheese
Directions:
- In a skillet, heat 1 teaspoon olive oil over medium-high heat.
- Sprinkle chicken with black pepper.
- Add chicken to skillet and cook 4 minutes on each side or until browned.
- Remove chicken from skillet and add tomatoes to the hot pan and sauté for 4-5 minutes until tomatoes become soft and release juices.
- Add pesto and cream cheese and stir until smooth.
- Cut chicken crosswise and spoon tomato pesto sauce over chicken.
