- Preheat oven to 375˚F. Heat the oil in a skillet set over medium-high. Season the chicken with salt and pepper, and then coat in flour, shaking of excess.
- Add the chicken to the skillet and cook on either side about 2 minutes, until light golden, but not cooked through. Set chicken in a single layer and in a 9” x 13” casserole dish.
- Combine tomato and pesto in a bowl and pour over chicken. Sprinkle with feta cheese. Loosely cover and bake 25-30 minutes, or until chicken is cooked and the sauce is bubbling. Sprinkle with parsley and serve.
Note: Pesto is available in our Deli Department and in our bottled pasta sauce aisle.
Recipe Options: Similar sized turkey cutlets could replace the chicken breasts. A similar amount of grated mozzarella, asiago or provolone cheese could replace the feta. Dish could be made oven ready in the morning, stored in the fridge and then popped into the oven at suppertime. Allow 5-10 minutes more cooking time as the casserole will be starting from a cold state.