Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • Kosher salt and freshly cracked black pepper (taste)
  • ½ cup fresh pesto
  • 2 tomatoes (sliced into ¼-inch slices)
  • 8 ounces mozzarella cheese (sliced)
  • ½ cup Italian cheese blend (shredded)

Instruction

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil, for easy cleanup.
  • Pat one of the chicken breast dry with a paper towel. Place it on a cutting board and cover completely with wax paper. Use a meat mallet or rolling pin to pound out the chicken breast. Start with the thickest portion to make it uniformly about ½-inch thick. Place the flattened breast onto the prepared baking sheet. Repeat the process for the other three breasts.
  • Season each of the chicken breasts with salt and pepper, to taste.
  • Spoon about 2 tablespoons of the pesto onto each breast. Use the back of the spoon to smear the pesto out over the chicken. Cover each breast completely with a thin layer of pesto.
  • Lay slices of tomato onto each chicken breast and then top with slices of mozzarella cheese and sprinkle with the shredded Italian cheese blend.
  • Place the baking sheet into the preheated oven and bake for 40 minutes or until the chicken reads 165 degrees F and the cheese is melted, bubbling, and has started to turn golden brown.