Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (about 600 grams)
  • 6 oz jar Basil Pesto (175 grams)
  • 1 1/2 cups Shredded Low-Moisture Mozzarella Cheese (150 grams)
  • 1 cup Cherry Tomatoes, halved or quartered (200 grams)
  • 2 tablespoons Balsamic Glaze (30 ml)
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with 1 teaspoon of olive oil.
  2. Place the chicken breasts between two sheets of parchment paper or cling film. Gently pound the thickest ends until the breasts are of uniform thickness (about ¾ inch / 2 cm).
  3. Lightly season both sides of the chicken breasts with salt and freshly ground black pepper. Halve or quarter the cherry tomatoes and set aside.
  4. Spread half of the pesto (approx. 3 oz / 90g) evenly over the bottom of the prepared baking dish.
  5. Arrange the seasoned chicken breasts in a single layer over the pesto base.
  6. Spread the remaining pesto evenly over the top surface of the chicken breasts, ensuring they are well coated.
  7. Scatter the halved cherry tomatoes evenly around and over the chicken. Sprinkle the mozzarella cheese generously over the entire dish, covering the chicken and tomatoes.
  8. Bake in the preheated oven for 22 to 25 minutes, or until the cheese is melted and bubbling, and the internal temperature of the chicken reaches 165°F (74°C).
  9. Remove the dish from the oven and allow it to rest for a crucial 5 minutes.
  10. Just before serving, drizzle the balsamic glaze sparingly over the cheesy chicken and tomatoes for a final punch of sweet acidity.