Baked Chicken Pesto with Fresh Tomatoes
This is one of my favorite recipes! I can bake a few chicken breasts with basic seasoning at the same time as the adult-version below! The recipe is for two chicken breasts so double or triple as needed.
2 chicken breasts 16 oz. each
¼ tsp. freshly ground black pepper
½ tsp. kosher salt
4 tsp. prepared basil pesto
1 medium Roma tomato, sliced
6 Tbsp. shredded mozzarella cheese
2 tsp. grated parmesan cheese
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil. Rinse chicken, pat dry with a paper towel. Slice chicken breasts in half horizontally to form 4 cutlets. Season both sides with salt and pepper. Spread 1 tsp. of pesto on each cutlet. Bake 15 minutes or until juices run clear and chicken is no longer pink in the middle (165 degrees F internal temp.) Remove from oven and top with cheese and tomato slices. Return to oven for about 5 minutes until cheese is melted.