Pesto, Tomato, & Mozzarella Baked Chicken. Loved the pesto paste very delicious but after cooking the tomato in the oven made the tomato very watery. It might work better if the tomatos cook in a muffin pan so when being removed the tomato is still in tact. Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature.
A delicious sauce without the addition of Cream. It's fresh, bright and so easy to make. Whip some up for a quick and simple pasta meal, perfect for summer. You can cook Pesto, Tomato, & Mozzarella Baked Chicken using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Pesto, Tomato, & Mozzarella Baked Chicken
- It’s 4 of each boneless, skinless, chicken breasts.
- It’s 3 1/2 oz of basil pesto.
- You need 4 of each Roma tomatoes, sliced.
- You need 8 oz of fresh mozzarella, sliced.
- You need dash of salt.
- Prepare dash of black pepper.
- You need dash of parmesan cheese, shredded.
- It’s dash of Italian seasoning.
Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. Genoa is the birthplace of the classic Italian basil pesto recipe. Today, a variety of pestos are available, made with different herbs, nuts and interesting ingredients.. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs.
Pesto, Tomato, & Mozzarella Baked Chicken step by step
- Preheat oven to 400°F.
- Lightly coat a baking dish with EVOO.
- Place chicken breasts in dish.
- Spoon basil pesto on each chicken breast.
- Spread to coat top of breasts.
- Place tomato slices on top and sprinkle with salt and pepper.
- Place slices of mozzarella on top of tomatoes.
- Sprinkle with Italian seasoning and parmesan cheese.
- Bake for 40 minutes.
- Remove from oven.
- Plate and enjoy with salad or fresh bread.
- If you don't have access to a basil pesto, some members of the allthecooks community have some great recipes you can make from scratch. https://cookpad.com/us/recipes/478129-simple-basil-pesto https://cookpad.com/us/recipes/335980-fresh-basil-pesto-sauce https://cookpad.com/us/recipes/362032-basil-pesto.
Set aside or refrigerate until needed. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Toss the pasta together with the pesto, tomatoes, and a bit of the cooking water (add just a splash at a time, while stirring) as needed to help the sauce melt and adhere to the pasta. There's so many things I love about summer, and summer tomatoes are hig… – Fitness Magazine.