Pesto Chicken
Ingredients
- 4 small boneless skinless chicken breasts about 5 ounces each
- ⅓ cup pesto divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 4 slices fresh mozzarella cheese
- chopped fresh parsley or fresh basil for serving, optional
Topping
- 1 large Roma tomato
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1 clove garlic minced
- ¼ teaspoon dried basil
- salt and black pepper to taste
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 2 ½ qt baking dish.
- 2
Toss the chicken with 2 tablespoons pesto and balsamic vinegar.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and brown for 2 minutes on each side.
- 4
Place the chicken in the baking dish and bake for 20 minutes.
20 min - 5
Meanwhile, finely dice the tomato. Add to a small bowl and toss with 2 teaspoons olive oil, red wine vinegar, garlic, dried basil, salt, and pepper. Set aside for serving.
- 6
Spoon the remaining pesto over the chicken breasts, top with cheese, and return to the oven for 5 minutes or until the cheese begins to melt and the chicken reaches and internal temperature of 165°F.
5 min - 7
Remove from the oven and let rest for 5 minutes.
- 8
Spoon tomato topping over chicken, add fresh herbs and serve.
Nutrition
Per serving (based on 4 servings)
