Baked Pesto Chicken with Tomatoes & Mozzarella
Juicy chicken breasts topped with basil pesto, fresh tomato slices and melted mozzarella, finished with a drizzle of balsamic glaze. Kids love it and it makes great leftovers.
Ingredients
- 1 1/2 lb Boneless skinless chicken breasts (4 small)
- 1/4 cup Basil pesto (homemade or jarred)
- 2 Tomatoes, sliced
- 3 oz Fresh mozzarella, sliced
- 1 tbsp Balsamic glaze
- 1 handful Fresh basil
Directions
- Heat the oven to 400°F. Pound the chicken to an even 3/4-inch thickness and season with salt and pepper.
- Place in a baking dish and spread 1 tbsp pesto over each piece. Top with tomato and mozzarella slices.
- Bake 20 to 25 minutes until the chicken reaches 165°F and the cheese melts.
- Drizzle with balsamic glaze and scatter with basil.
Calorie breakdown
Chicken 180 · pesto 80 · mozzarella 53 · tomatoes 11 · balsamic glaze 10
💡 Lighter tip: Serve with roasted vegetables, a green salad or a scoop of orzo (add about 100 calories).
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