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tomato pesto chicken in a casserole dish

Recipe

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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 4-6 boneless skinless chicken breasts or thighs
  • 1 tablespoon Italian seasoning
  • salt and black pepper (to taste)
  • 4-6 ounces prepared pesto
  • 1-2 large tomatoes (sliced)
  • 8 ounce mozzarella (sliced)
  • Parmesan cheese, grated (optional)
  • fresh herbs, chopped (optional)

Instructions
 

  • Preheat oven to 400°F. Lightly coat a baking dish with olive oil.
    2 tablespoons extra virgin olive oil
  • If chicken breasts are thick and uneven, place in a plastic bag and pound to about ½ inch thick with a mallet (I use my rolling pin). Place on baking dish. sprinkle with Italian seasonings, salt and pepper to taste
    4-6 boneless skinless chicken breasts or thighs, 1 tablespoon Italian seasoning, salt and black pepper
  • Spread pesto over each chicken piece and place tomato slices on top. Season with salt and black pepper, to taste.
    4-6 ounces prepared pesto, 1-2 large tomatoes
  • Place slices of mozzarella on top of tomatoes and sprinkle with Italian seasoning and Parmesan cheese.
    8 ounce mozzarella
  • Place in pre-heated oven and bake for 20-25 minutes or until chicken is cooked through.
    Parmesan cheese, grated, fresh herbs, chopped