So have you tried my bruschetta recipe? If you haven’t, you should really try it out… it’s a must for your life! It’s literally mind-blowingly good. But make sure you keep some tomatoes for this next recipe… definitely one of my new favorite summer dishes: Mozza Pesto Chicken with tomatoes; something I started to make this summer, but will be making forever. Again, easy and fast, which is perfect for those dreaded weeknights diner, while still full of flavors.
Mozza Pesto Chicken…with Tomatoes
What you need:
4 boneless, skinless chicken breasts
2 fresh tomatoes
1\2 cup of pesto (click here for recipe)
few slices of mozzarella
salt and pepper
Butterfly the chicken breast and marinate it in 1\4 cup of pesto (can be store bought but homemade tastes so much better) for at least an hour. Advice: when you buy large quantity of chicken, always butterfly the breast and freeze them in large Ziploc bag. When you need them, they takes less time to thaw, you get more marinade on your meat and it takes less time to cook. In the morning, I take out the meat and throw in the marinade in the Ziploc bag and leave in the fridge. When I get back from work, the chicken is ready to be cooked. Heat oven at 400 and place chicken in a Pyrex dish. Bake uncovered for 20 minutes. Meanwhile, slice the tomatoes and cheese. Remove the dish from the oven, place 2-3 slices of tomatoes on top. Season with salt and pepper and add the leftover pesto on top. Place the cheese on top. Return to oven for 10 minutes then broil the cheese until golden. Remove from oven and let rest for a few minutes
Serve with your favorite veggies and a side of rice. Delish! Enjoy!