Chicken, Pesto & Tomato Bake

Photography by Linda Leier Thomason


  1. 4 each boneless, skinless, chicken breasts
  2. 3 1/2 oz. basil pesto
  3. 4 each Roma tomatoes, sliced [I often use ones grown in our garden, including heirloom tomatoes.]
  4. 8 oz. fresh mozzarella, sliced [I use shredded.]
  5. dash salt
  6. dash black pepper
  7. dash parmesan cheese, shredded [I omit.]
  8. dash Italian seasoning [I omit.]
Photography by Linda Leier Thomason


  1. Pre-heat oven to 400 degrees.
  2. Spray pan with non-stick spray.
  3. Place chicken breasts in dish.
  4. Spoon pesto on top of each breast. Spread to coat entire breast.
  5. Place tomato slices on top & sprinkle with salt and pepper.
  6. Place mozzarella on top of tomatoes.
  7. Sprinkle with Italian seasoning and parmesan cheese.
  8. Bake 40 minutes.

Serve with warm bread and a side salad.

SOURCE: Pesto, Tomato, & Mozzarella Baked Chicken Recipe by Julie T. – Cookpad