Chicken Pesto with Tomatos and Mozzarella paired with Chenin Blanc

In this easy pesto chicken recipe, chicken is topped with pesto sauce, tomatoes, and mozzarella, then baked in the oven until cooked through.

Ingredients:

4 boneless skinless chicken breasts - 8 ounces each
Olive oil spray
½ teaspoon l kosher salt
¼ teaspoon black pepper
½ cup pesto sauce - homemade or store-bought
8 thin tomato slices - from 2 medium tomatoes
½ cup mozzarella - shredded

Instructions:
Step 1: Preheat the oven to 450°F. Grease a rimmed 3-quart baking dish (such as a 9 X 13-inch baking dish). Place the chicken breasts in the prepared baking dish. Spray them with oil and sprinkle them with salt and pepper. Bake them for 20 - 25 min.

Step 2: Carefully remove the baking dish from the oven. Spread 2 tablespoons of pesto sauce on top of each chicken breast. Arrange 2 tomato slices on top, and sprinkle them with 2 tablespoons of shredded mozzarella.

Step 3: Return the chicken to the oven. Bake until the chicken is cooked through (its internal temperature should reach 165ºF) and the cheese is melted, about 5 more minutes. Serve immediately.

Paired with 'In Pieces' Chenin Blanc
Recipe from Health Recipes

Chicken Pesto with Tomatos and Mozzarella paired with Chenin Blanc

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