Ingredients

The following ingredients have 4 Servings
  • 1¾ lbs chicken breasts, boneless and skinless ((794 grams; equals 3 pieces of chicken))
  • 6 tablespoons pesto
  • 8 ounces fresh mozzarella, sliced ((227 grams))
  • 2 tomatoes, sliced thin
  • cooking oil spray of choice
  • 1 tablespoon balsamic vinegar ((or saba, optional))
  • 2 tablespoons fresh basil, chopped ((optional, for garnish))

Instruction

  • Preheat the oven to 400°F (200°C). Mist a glass baking dish with cooking oil spray.
  • Pound the chicken breasts with a mallet so they are ¾-inch thick (1.9 cm). Put the chicken in a single layer in the prepared baking dish. If the chicken pieces have thin bits along the edges, tuck them under.
  • Spread the pesto on top of the chicken, dividing it evenly between the chicken breasts. Your chicken pieces should be entirely covered with pesto on top.  
  • Put the chicken in the oven and bake for 30 minutes at 400°F (200°C). The baking dish should be on an oven rack about ⅓-½ from the top of the oven.
  • Slice the fresh mozzarella and tomatoes to about ¼-inch (0.6 cm) thick.
  • After the 30 minutes are up, remove the chicken from the oven and check the internal temp with a meat thermometer. The minimum safe internal temperature for poultry is 165°F (74°C). It's OK if it's a few degrees lower, as it is going back in the oven soon.
  • Evenly divide all of the sliced mozzarella cheese over the top of the chicken. Put two slices of tomato on top of the mozzarella on each chicken piece. (Save any extra tomato slices for another recipe.)
  • Put the chicken back in the oven and bake an additional 5 minutes at 400°F (200°C). The cheese will melt a little and the tomatoes will soften (but not cook down). 
  • Remove the chicken from the oven and let it rest for 5-10 minutes. If desired, garnish with a drizzle of balsamic vinegar (or saba) and sprinkle with freshly chopped basil.