Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cottage cheese (blended smooth)
- 1 large egg
- 1/4 cup high-quality basil pesto
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup shredded mozzarella cheese
- 1 tsp garlic powder
Instructions
- Whisk together blended cottage cheese, egg, pesto, and garlic powder until smooth.
- Stir shredded chicken into the pesto sauce until fully coated.
- Preheat oven to 375°F (190°C). Grease an 8×8 baking dish and spread chicken mixture evenly.
- Press cherry tomato halves into the chicken mixture, cut sides up.
- Sprinkle shredded mozzarella cheese around the tomatoes.
- Bake for 25 minutes until golden and bubbly.
Notes
- Use fresh pesto for best flavor.
- Blend cottage cheese for a smoother texture.
- Serve hot with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg