This was a last minute “what the heck am I going to do with this chicken” idea and will become a regular in this kitchen for sure. It was ready in under 30 minutes from start to finish and is a light, seriously tasty way to switch up your typical baked chicken. The roasted chicken flavor adds unbelievable depth to the fresh, fragrant pesto, sweet tomatoes and gooey cheese. Winner winner chicken dinner.
Pesto Roasted Chicken with Tomato and Mozzarella
Note: Store bought pesto would work just fine in this dish…but I’m betting it just won’t beat the flavor of this homemade version.
2 Boneless Skinless Chicken Breasts
1 Teaspoon Salt
1 Teaspoon Coarsely Ground Black Pepper
2 Tablespoons Olive Oil
1/2 Cup Basil Pesto
4 Slices Tomato
4 Slices Fresh Mozzarella Cheese
Preheat oven to 400 and season both sides of the chicken with salt and pepper. In an oven proof skillet heat olive oil on medium high heat. Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes. Flip chicken over, spoon 1/4 cup pesto over each breast, top with two tomatoes and then two slices of mozzarella each. Transfer to the oven and bake until cooked through, about 20 minutes. Serves two.