4small-medium chicken breastseven in size and thickness
1 6-ouncejar basil pestoabout a cup
6thin deli slices mozzarella cheese
1cupdiced roma tomatoespulp and seeds removed
Salt and pepper
¼cupfreshly grated Parmesan cheese
Preheat the oven to 425 degrees.
Pat chicken dry and season with salt and pepper. Drizzle a little bit of olive oil in the bottom of a 9-inch by 13-inch baking dish.
Arrange chicken in the baking dish. They can be touching, but should not overlap.
Spread the basil pesto evenly over the chicken. Top with Mozzarella slices. Bake for 15-20 minutes, or until chicken is cooked through to 165 degrees F.
Meanwhile, prepare the tomato topping. Place diced tomatoes in a bowl. Add salt and pepper to taste.
Arrange tomato mixture over the chicken, sprinkle with fresh Parmesan and fresh basil just before serving.
Storage: Cooked chicken leftovers can be stored in the fridge for up to 3-4 days. I recommend storing the tomatoes separately from the chicken in the fridge.Freezing: Prepare the chicken and put the cheese slices on top. Before baking, cover the pan tightly with plastic wrap, then foil, and pop it in the freezer for up to 3 months.Reheating: For best results, reheat the chicken in a 350°F oven until warmed through.