Baked Caprese Pesto Chicken
I’ve been working on my baked chicken recipes since it seems that there are a never enough and, generally, my children like them. Since I am about the plant our new summer herb pot I decided it was time to use up the last of my frozen pesto cubes from last year and make this baked caprese pesto chicken. I know my basil will soon be plentiful again and I plan to make lots of fresh pesto as soon as I have enough!
The inspiration for this dish is one of my favorite summer salads. I love to drizzle it with pesto and for this I added chicken as well to make it a main course. There are many similar iterations on the internet, and this is the one we loved the instant we made it. To complete the meal I served a salad and some couscous on the side. It was nothing fancy but worked out to be a completely delicious meal that came together with ease. What more could you want on a weeknight?!
Ingredients
- 1 pound boneless chicken breasts
- 3 tablespoons pesto (homemade or store-bought)
- 8 ounces fresh mozzarella, sliced
- 2 small tomatoes, sliced
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts in a 9x13 baking diish. Spread the pesto on top so it completely covers the chicken. Then place the tomatoes on top, followed by the cheese.
- Bake the chicken for 40 minutes, or until the chicken is cooked through and the cheese is bubbling. Remove from the oven and allow to cool slightly, slice and serve.
