Pesto & Mozzarella Smothered Chicken

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This is another ridiculously easy way to turn boneless, skinless chicken breast into a delicious dish perfect for wowing dinner guests, yet quick and cheap enough for any weeknight supper.pesto-mozzarella-smothered-chicken-culinary-craftiness

To speed preparation for a dinner party, trim the fat and butterfly or completely split the breasts the day before. Leaving chicken breasts whole usually results in a thick, dry piece of meat. Each serving would be two pieces, but sometimes one is plenty which cuts your calories and fat in half.Pesto & Mozzarella Smothered Chicken | Culinary Craftiness

Pesto & Mozzarella Smothered Chicken

4 boneless/skinless chicken breasts
1 jar pesto
2 tomatoes, sliced thin
Salt & pepper
2 cups mozzarella cheese

Preheat oven to 400°F.

Trim the fat from the chicken breasts and butterfly, cutting all the way through to make 2 fillets out of each.

Lightly spray a large jellyroll pan with cooking spray. Lightly salt and pepper each side of chicken and place on pan. Spread 1-2 tablespoons of pesto on top of each breast fillet. Top with 2-3 slices of tomato. Very lightly salt tomatoes.

Bake for 20 minutes. Remove from oven and top with 1/4 cup cheese on each piece of chicken. Return to oven and continue baking for another 12-15 minutes, or until chicken is cooked through, no longer pink in center, juices run clear, and internal temp reaches 165°F.

If cheese isn’t nicely browned, place under broiler for a minute.

(Pictured on the side is The Best Potato Casserole…ever! 😊 )

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Pesto & Mozzarella Smothered Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4

Pesto & Mozzarella Smothered Chicken

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 4 boneless/skinless chicken breasts
  • 1 jar pesto
  • 2 tomatoes, sliced thin
  • Salt & pepper
  • 2 cups mozzarella cheese

Instructions

  1. Preheat oven to 400°F.
  2. Trim the fat from the chicken breasts and butterfly, cutting all the way through to make 2 fillets out of each.
  3. Lightly spray a large jellyroll pan with cooking spray. Lightly salt and pepper each side of chicken and place on pan. Spread 1-2 tablespoons of pesto on top of each breast fillet. Top with 2-3 slices of tomato. Very lightly salt tomatoes.
  4. Bake for 20 minutes. Remove from oven and top with 1/4 cup cheese on each piece of chicken. Return to oven and continue baking for another 12-15 minutes, or until chicken is cooked through, no longer pink in center, juices run clear, and internal temp reaches 165°F.
  5. If cheese isn't nicely browned, place under broiler for a minute.
https://culinarycraftiness.com/pesto-mozzarella-smothered-chicken/

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