This pesto chicken bake is easy to make as well as delicious! The chicken stays moist while the cheese on top gets bubbly and crispy. The pesto, mozzarella and tomato combination is a home run every time. Serve the chicken over pasta or your favorite grain.
Ingredients
- 8 (4 ounce) chicken cutlets
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup refrigerated basil pesto (such as buitoni)
- 4 medium plum tomatoes, sliced
- 1 ½ cups shredded whole-milk mozzarella cheese
- ¼ cup thinly sliced fresh basil
- 2 tablespoons pine nuts, lightly toasted
Directions
- Place rack in top third of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray. Arrange chicken in a single layer on the baking sheet. Sprinkle the chicken with salt and pepper and spread evenly with pesto. Top with tomato slices and cheese.
- Bake until the chicken is cooked through and the cheese is lightly browned and bubbly, 18 to 20 minutes. Top with basil and pine nuts. Serve immediately.