As a lover of all things Italian, there’s nothing that hits the spot better than pesto and caprese, especially with a little protein. This recipe requires very little prep and clean-up, which makes weeknight preparation so rewarding. Make enough for just dinner or make extra as the perfect topper to a salad for lunch the next day.
1 boneless, skinless chicken breast
salt and fresh pepper to taste
2 tsp kale pesto
8 grape tomatoes, sliced thin
1 oz mozzarella cheese
Slice rinsed and dried chicken breast horizontally to create 2 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400° F. Place the chicken on foil lined baking sheet. Spread 1 tsp of pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and mozzarella. Bake for an additional 3 to 5 minutes or until cheese is melted.