Pesto Chicken

By spend with pennies

Ingredients

4 small chicken breasts (about 5 ounces each)
â…" cup pesto (divided)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
4 slices fresh mozzarella cheese
fresh basil and parsley ( for serving, optional)
1 large Roma tomato
2 teaspoons olive oil
1 teaspoon red wine vinegar
1 clove garlic (minced)
¼ teaspoon dried basil
salt & pepper (to taste)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat oven to 400°F. Lightly grease a 2 ½ qt baking dish.

Toss the chicken with 2 tablespoons pesto and balsamic vinegar.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and brown for 2 minutes on each side.

Place the chicken in the baking dish and bake for 20 minutes.

Meanwhile, finely dice the tomato. Add to a small bowl and toss with 2 teaspoons olive oil, red wine vinegar, garlic, dried basil, salt, and pepper. Set aside for serving.

Spoon the remaining pesto over the chicken breasts, top with cheese, and return to the oven for 5 minutes or until the cheese begins to melt and the chicken reaches and internal temperature of 165°F.

Remove from the oven and let rest for 5 minutes.

Spoon tomato topping over chicken, add fresh herbs and serve.