Creamy Pesto Chicken with Sun-Dried Tomatoes and Parmesan

• ▢ 2 large chicken breasts
• ▢ ½ cup basil pesto
• ▢ 1 dash salt and pepper
• ▢ ½ cup mozzarella cheese, sliced
• ▢ 1 cup cherry tomatoes, sliced

• Preheat the oven to 400°F (200°C).
• Slice each chicken breast in half horizontally so they cook faster and stay tender. Season both sides with salt and pepper.
• Grease a 9×13-inch baking dish. Spread about 1/3 cup of pesto across the bottom of the dish, arrange the chicken inside, then brush about 2 tablespoons more pesto over the tops of the breasts. Bake for 22 minutes or until the chicken is fully cooked.
• Place a slice of mozzarella on each chicken piece and scatter the sliced cherry tomatoes on top. Broil for 1–3 minutes until the cheese melts and begins to brown slightly. Serve warm and enjoy!

Nutrition