Pesto Chicken Bake

Name: Pesto Chicken Bake
Total time: 30 min
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

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Total: 30 minutes

Author : Liv Dansky

Ingredients

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8 (4 ounce) chicken cutlets½ teaspoon salt½ teaspoon ground pepper¼ cup refrigerated basil pesto (such as Buitoni)4 medium plum tomatoes, sliced1 ½ cups shredded whole-milk mozzarella cheese¼ cup thinly sliced fresh basil2 tablespoons pine nuts, lightly toasted

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Instructions

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Step 1

Place rack in top third of oven; preheat to 425 degrees 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.

Step 2

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.