Presto Pesto Chicken

½ teaspoon Gourmet Garden Garlic Blend or frozen herbs (look for Gourmet Garden in tubes in the produce section or frozen herbs at Trader Joe’s)
1 teaspoon Gourmet Garden Basil Herb Blend (look for Gourmet Garden in tubes in the produce section or frozen herbs at Trader Joe’s)
1 (4-ounce) Basic Grilled Chicken breast or lean, store bought grilled chicken breast
1 heaping tablespoon (about ¼ ounce) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)

Please note that if you buy frozen herbs, you should measure them out yourself before using them in recipes.

Preheat the oven to 400°.
In a small bowl, stir the garlic and basil blends and ¼ teaspoon water until well combined. Place the chicken in the center of a large piece of foil. Spread the garlic mixture evenly over the top of the chicken breast. Create a pouch by folding the foil loosely over the chicken and then folding the ends together to seal them tightly (be sure the foil is not touching the top of the chicken, so as not to disturb the sauce).
Place the foil directly on an oven rack and bake for 3 minutes. Carefully unwrap the foil and sprinkle the cheese evenly over the top of the chicken, and then rewrap the pouch. Continue baking an additional 5 to 6 minutes, or until the chicken is warmed through and the cheese is melted. Serve immediately.