This pesto chicken caprese comes out wonderfully moist and flavorful. Tomato slices add a nice acidity to the chicken breasts and melted mozzarella on top is the perfect finish.
Ingredients
- 2 skinlesss boneless chicken breasts , 10- to 12-ounce
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 4 tablespoons basil pesto
- 1 large beefsteak tomato
- 8 ounces fresh mozzarella cheese
- fresh basil leaves
Instructions
-
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
-
2
Cut chicken breasts in half horizontally and, if needed, pound each to even thickness with a meat mallet. Season both sides with salt.
-
3
Heat oil in a 12-inch oven-proof skillet over medium heat. Add chicken to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook the other side until lightly browned, 3 to 4 minutes. Remove skillet from heat.
-
4
Spread 1 tablespoon of pesto on top of each chicken portion.
-
5
Place 1 tomato slice on top of each chicken portion and top with 2 slices of mozzarella.
-
6
Transfer skillet to the preheated oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.
-
7
Serve topped with torn basil leaves.
Nutrition Facts
Per serving
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