Description
A comforting chicken dish smothered in rich pesto and gooey mozzarella, perfect for quick weeknight dinners or family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup basil pesto sauce
- 1 ½ cups mozzarella cheese, shredded
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking dish with olive oil or cooking spray.
- Season both sides of the chicken breasts with salt and pepper.
- Place the chicken breasts in the prepared baking dish in a single layer.
- Spread an even amount of pesto sauce over each chicken breast.
- Layer the shredded mozzarella evenly over the pesto-topped chicken.
- In a separate bowl, toss cherry tomato halves with olive oil and scatter them around the chicken.
- Sprinkle grated Parmesan cheese over the chicken and tomatoes.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh basil leaves if desired and serve warm.
Notes
Ensure chicken reaches an internal temperature of 165°F (75°C) to avoid dryness. Consider using parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg