Name: Pesto Chicken Caprese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 (10- to 12-ounc)e skinless boneless chicken breasts; 1/2 teaspoon salt; 2 tablespoons olive oil; 4 tablespoons basil pesto; 1 large beefsteak tomato, cut into four 1/4-inch thick slices; 8 ounces fresh mozzarella cheese, cut into 8 slices; Fresh basil leaves, torn

Ingredients

4 serv.

2 (10- to 12-ounc)e skinless boneless chicken breasts
1/2 teaspoon salt
2 tablespoons olive oil
4 tablespoons basil pesto
1 large beefsteak tomato, cut into four 1/4-inch thick slices
8 ounces fresh mozzarella cheese, cut into 8 slices
Fresh basil leaves, torn

Instructions

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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. Recipe developed by Barrett Heald