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I'm in love with pesto, and it pairs so well with chicken. This recipe is super simple to make and so delicious! I use my favorite pesto, which is, surprisingly, a Kirkland brand pesto from Costco. It is soooooo good. But you can use any pesto that you like.
INGREDIENTS
- 6 boneless, skinless chicken breasts
- 1/2 - 3/4 cup pesto sauce (just enough to coat the breasts)
- Fresh mozzarella cheese, sliced
- 3 Roma tomatoes, sliced
- Asiago cheese (you can substitute Romano or Parmesan if you'd like), finely shredded to lightly sprinkle on top
- Cracked black pepper, to taste
DIRECTIONS
- Preheat the oven to 400 degrees.
- In a large bowl, mix the chicken breasts and pesto sauce. Use your hands to thoroughly coat the breasts with the sauce. You can use food-grade gloves if you prefer not to get messy. Cover the bowl with plastic wrap and let the chicken marinate for at least one hour. The longer it marinates, the more flavor it will have.
- Spray a 9x13 glass or ceramic baking dish with non-stick cooking spray. Lay the marinated chicken breasts into the dish in a single layer. Top each breast with 2 slices of fresh mozzarella, 2 - 3 tomato slices, a light sprinkling of the shredded Asiago cheese, and sprinkling of cracked black pepper.
- Place the baking dish into the preheated oven and bake for about 25 - 30 minutes, depending on your oven. You can use a meat thermometer to check if it's fully cooked.
- Remove the baking dish from the oven and let the meat rest for about 5 minutes.
- Serve and enjoy!
One serving = one chicken breast
If you are on the 21 Day Fix meal plan, make sure you slice the mozzarella thin, or only use one slice per breast. One chicken breast = 2 red, 1/2 green, 1 blue, 1 teaspoon