These chicken breasts are so simple to put together and bake but taste as if you spent hours in the kitchen. This recipe includes a homemade pesto but you can use store-bought if you are in a pinch. However, considering the pesto is made quickly in the food processor, it really doesn't add much time at all—and the fresh taste of homemade is absolutely worth it.
Just top the chicken cutlets with a little pesto and then bake. Once cooked through, top with sliced tomatoes and mozzarella cheese and broil until melted and bubbling. A flavorful dish the whole family will love!
- For the Pesto:
- 1 cup basil leaves
- 1 clove garlic
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Chicken Bake:
- 3 chicken breast halves, each sliced horizontally to make 6 cutlets total
- 3 to 4 tomatoes, or several small tomatoes or grape tomatoes (sliced)
- 1/2 to 3/4 cup shredded mozzarella cheese
- Make the pesto (if using store-bought pesto, skip this step): In a food processor, combine the basil, garlic, Parmesan cheese, and olive oil. Pulse until you have a fine pesto paste. Add salt and pepper to taste.
- Heat the oven to 400 F.
- Line a rimmed baking sheet with foil and lightly grease or spray with nonstick cooking spray. Arrange the chicken cutlets on the baking sheet.
- With a spoon or your fingers, spread 2 to 3 teaspoons of pesto on each chicken breast.
- Bake the chicken cutlets for 12 to 18 minutes, until cooked through. If the cutlets are thick, add a few minutes. If you're not sure, cut into the thickest cutlet to check. Remove from the oven.
- Turn the oven to broil.
- Top each cutlet with 2 to 3 slices of tomato and a few tablespoons of shredded mozzarella.
- Put under the broiler and broil for a few minutes, just until the cheese is melted.
More Pesto Chicken Recipes
If you love the combination of chicken and pesto, there are many different ways to cook up this pair, from using the pesto to create a cream sauce, as in chicken with pesto cream sauce, to coating the chicken with pesto before oven-frying (oven-fried pesto chicken). You can also use the pesto as a rub for chicken parts, as seen in baked pesto Parmesan chicken. And a fresh take on this combo is chicken stuffed with basil and mozzarella cheese.
|Nutritional Guidelines (per serving)|
|Total Fat||43 g|
|Saturated Fat||12 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||5 g|