Servings: 4


  • 2 boneless, skinless chicken breasts
  • 4 tsp pesto
  • 1 medium tomato, sliced thin
  • 6 tbsp shredded mozzarella cheese
  • 2 tsp grated Parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 400° F. Line baking sheet with foil or parchment paper for easy clean-up.
  2. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  3. Place chicken on prepared baking sheet. Spread 1 tsp of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in the center. Remove from oven and top with tomatoes,  mozzarella and Parmesan cheese.
  5. Bake for an additional 3 to 5 minutes or until cheese is melted.


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