Tomato Pesto Chicken

I’m a fan of anything that involves tomato and
basil, which this recipe does. It gives us a way to
use up our overflowing supply of basil from the garden and not only does it taste delicious but it reheats well too! I usually pair this with a tomato-basil-spinach side salad and it’s a great, light summer dinner.

Tomato Pesto Chicken

Ingredients:

3-4 boneless, skinless chicken breasts

6-8 Tbls pesto (you can make your own or buy pre-made pesto at the store)

2 tomatoes, sliced

salt & pepper (to taste)

6-8 Tbls reduced fat shredded mozzarella cheese

Directions:

      1.     Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray (I use coconut oil.) 

      2.     Rinse the chicken breasts, pat dry, cut off excess fat. Depending on the thickness of the breasts, slice in half horizontally to give yourself 2 thin pieces of chicken from each breast.

      3.     Place chicken on the baking sheets and sprinkle with the salt and pepper. 

      4.     Spread roughly 1 Tbls. of pesto on each breast to coat the 
      top of each piece evenly.

      5.     Place in oven and bake for about 15 minutes (or until chicken is cooked and not pink.)

      6.     Remove from oven and place 1-2 tomato slices on top of each breast. Sprinkle each with the shredded mozzarella cheese (about 1 Tbls on each piece.) Put back in the oven until the cheese is melted (about 4-5 minutes.)

 

ENJOY!