Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (125g) basil pesto
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 4-6 fresh basil leaves, torn
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease your baking dish with 1 tbsp (15ml) of olive oil to prevent sticking.
  2. Pat the chicken breast portions dry with paper towels to ensure seasoning adheres and prevent steaming.
  3. Place the chicken breasts in a single layer in the dish. Season both sides with salt and pepper.
  4. Spoon approximately 2 tbsp (30g) of pesto over each breast, spreading it to the edges to create a complete seal.
  5. Top each piece with a generous handful of shredded mozzarella and nestle the halved cherry tomatoes around and on top of the chicken.
  6. Bake for 20-22 minutes until the cheese is bubbling and golden-brown and tomatoes are blistered.
  7. Verify the thickest part of the breast reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  8. Let the meat rest in the pan for 5 minutes to allow juices to redistribute. Garnish with torn fresh basil before serving.