Pesto and Mozzarella Chicken Breasts

Baked Pesto Chicken Breasts

This chicken and pesto dish is a great recipe to know when you need to leave something to bake in the oven while you get tomorrow's lunchboxes ready.  

Prep time: 5 minutes

Cook time: 50 minutes

Servings: 4 people

Preparation

Preheat the oven to 180 C / Gas mark 4.

Meanwhile, line a baking dish with parchment or foil. This will mean any pesto or cheese that spills out will stick to the parchment and not make a mess of the tray.  

Generously coat the chicken breasts in pesto on all sides.

Bake in the preheated oven for 30 minutes.

After 30 minutes, sprinkle half the mozzarella over the chicken then dollop some chopped tomato, fresh chopped herbs then the remainder of the mozzarell.

Leave to bake for a further 20 minutes, making sure the chicken is cooked and the cheese is melted to satisfaction before serving.

Ingredients

4 skinless chicken breasts

6 tablespoons red or green pesto

200g grated mozzarella cheese

1 tomato, chopped

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Salt and pepper to taste

Ingredients

4 skinless chicken breasts

6 tablespoons red or green pesto

200g grated mozzarella cheese

1 tomato, chopped

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Salt and pepper to taste

Preparation

Preheat the oven to 180 C / Gas mark 4.

Meanwhile, line a baking dish with parchment or foil. This will mean any pesto or cheese that spills out will stick to the parchment and not make a mess of the tray.  

Generously coat the chicken breasts in pesto on all sides.

Bake in the preheated oven for 30 minutes.

After 30 minutes, sprinkle half the mozzarella over the chicken then dollop some chopped tomato, fresh chopped herbs then the remainder of the mozzarell.

Leave to bake for a further 20 minutes, making sure the chicken is cooked and the cheese is melted to satisfaction before serving.