Roasted Chicken Breasts with Pesto

I was talking to my cousin Kristin, she is a newlywed & my most faithful reader, she was telling me how much they are enjoying cooking but need quick ideas for dinners during the week when they get home from work. One of my favorite things to make on those nights when you get home late is roasted chicken.

Boneless Skinless Chicken Breasts (We are a 2 person house so I make 3, 1 for Matt's lunch)

Cavender's Greek Seasoning

Pesto (I like to buy the jar of Classico, you could make your own but this is a week night recipe)

Feta Cheese

Preheating your oven to 450. Spray a baking pan with cooking spray. Trim the excess fat from the chicken with kitchen shears. Pound to an even thickness with a meat pounder, season with Cavender's. Cook for 10 minutes at 450. While the chicken is cooking make some rice & a veggie or salad to have with your chicken. Since the oven is on you could roast some broccoli. When the 10 minutes is up turn the breasts oven & top with a teaspoon of pesto in each breastcook 10 more minutes. When you have 2 minutes left sprinkle the tops of the chicken with feta. Serve over rice.