Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thick strips
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/2 cup basil pesto
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup cherry tomatoes, halved
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat the chicken breasts dry with paper towels. Note: Dry meat sears and holds sauce better
  3. Season both sides of the meat with salt and black pepper.
  4. Arrange the strips in a single layer in the baking dish.
  5. Spread the basil pesto evenly over each piece of chicken using a brush or spatula.
  6. Bake for 15 minutes. Wait until you smell the garlic becoming fragrant.
  7. Remove the dish and sprinkle mozzarella cheese over the pesto.
  8. Nestle the halved cherry tomatoes around the chicken.
  9. Return to the oven for 10 minutes until the cheese is bubbling and golden.
  10. Check that the Baked Pesto Chicken reaches an internal temperature of 165°F (74°C).