3/4cupMozzarella cheese - (Italian blend cheese or Feta or Parmesan or Asiago or provolone)
Preheat oven to 400˚F (200˚C).
Place chicken breast in a glass baking dish or casserole dish. Season chicken with Lemon juice, Garlic, Chicken mix (or salt, to taste), Pepper (or Paprika optional to taste) and optional dried herbs such as: Basil, Oregano, Parsley and Thyme.
Spread pesto on each chicken breast. If you don’t have homemade pesto, you can use store-bought Basil Pesto Sauce,
Layer tomatoes on top of the chicken. I usually remove the seeds from tomatoes.
Top with cheese.
Bake for 30-40 minutes or until chicken is cooked (no longer pink in the middle) and cheese is melted and golden brown.
Plate and enjoy with mixed greens salad, white rice and or Sauté potatoes.
Pasta or steamed broccoli would also go nicely with this dish.
It really is that easy!
Prep Ahead: You can assemble this Chicken Breast with Pesto, Tomato and Cheese 1-2 days before baking. Cover tightly with plastic wrap and store in the refrigerator. Then, follow regular baking instructions! Just allow 5-10 minutes more cooking time as the casserole will be starting from a cold state.Make Ahead: Or you can bake the chicken in advance, but it DEFINITELY tastes best straight from the oven.Freeze the extras: Double the recipe and freeze the extras. Coat chicken with pesto, arrange in freezer safe container and sprinkle with mozzarella cheese (the tomatoes should not be added until you are ready to bake the dish). Loosely place a piece of plastic wrap directly on chicken. Cover the entire dish with a second sheet of plastic wrap. Store in the freezer for 1-3 months!Note: If it is a little watery, just drain or use as a sauce for the rice or if you prefer, brown your chicken breast first (Browning your chickens first will keep the juices inside the chicken. 🙂):
Heat a pan with a small amount of oil on high heat.
Place the chicken in the pan for 2-3 minutes on high just to brown the chicken, repeat on the other side, repeat with all chicken breast.