The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast dinner any way you want it.

INGREDIENTS

4 - bone-in chicken breast halves (about 2 1/2 pounds total)
1/2 - cup dried tomato pesto or basil pesto
2 - medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
1 - tablespoon olive oil
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Hot cooked angel hair pasta (optional)
Snipped fresh basil (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.

Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.

Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.Nutrition Facts (Pesto Chicken Breasts with Zucchini)

Per serving: 472 kcal cal., 26 g fat (7 g sat. fat, 5 g polyunsaturated fat, 10 g monounsatured fat), 145 mg chol., 553 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet