Serve this pesto chicken with sauteed greens or grilled zucchini.
2 large chicken breasts, cut into 6 pieces
2 medium sized tomatoes, sliced
6 tbsp basil pesto, homemade or store-bought
6 slices mozzarella cheese
salt and black pepper
2 tbsp olive oil
1/3 cup walnuts
1 clove garlic
1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt and black pepper, to taste
If making your own pesto, in a blender or food processor, add all the pesto ingredients. Process until smooth.
In a large pot, add the chicken, olive oil, good pinch of salt and sprinkle of black pepper. Massage with your hands to combine.
Transfer the chicken onto a baking tray.
Spread the spoonful of pesto over the each piece of chicken.
Layer with mozzarella slices.
Top with the tomato slices.
Bake the pesto chicken at 425 degrees for 20 minutes. If using the meat thermometer remove from the oven when the internal temperature reaches 165 degrees.
Remove the chicken on a plate and let sit for 5 minutes before serving.