Pesto Chicken

I love a recipe that's fast and easy. I can't manage time-consuming or complicated on a weeknight, so this meal is a favorite. I always have the ingredients on hand, so I can make it anytime.

Ingredients:

• 1 lb. boneless, skinless chicken tenderloins (or cut chicken breasts in strips)
• 1 jar pesto 
• 1/2 cup shredded mozzarella cheese
• tomatoes (fresh ones cut into slices if it's summer, 1/2 can diced tomatoes if not)
• garlic powder
• salt 
• pepper

Directions:

1. Preheat the oven to 350 degrees. 
2. Dump the jar of pesto into a small bowl and stir it up well. 
3. In a casserole dish, spread a small amount of pesto on the bottom. Lay the chicken on top of the pesto, then sprinkle with salt, pepper and garlic powder. 
4. Spread the remaining pesto over the top of chicken. Bake for 20-25 minutes until chicken is almost done. 
5. Take the chicken out of the oven and cover with tomatoes, then sprinkle with the cheese. 
6. Put back in the oven for about 5 minutes until the chicken is done and the cheese is melted. If you want it browned, put it under the broiler for a couple of minutes. 
7. I served it with roasted spaghetti squash. It's also great with pasta, riced cauliflower or zucchini noodles. It makes lots of yummy "sauce" in the pan from the pesto, cheese and tomatoes, so I like to spoon some over my "noodles."