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Pesto Tomato Mozzarella Chicken
Rachel Kim

Pesto Tomato Mozzarella Chicken

This is chicken Parmesan's faster, greener cousin: pesto under the cheese, tomatoes around the cutlets and no breading station. Broil only long enough to spot the mozzarella with brown. Total time: 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup basil pesto
  • 4 oz fresh mozzarella thinly sliced

Method
 

  1. Heat the oven to 425°F and brush a rimmed sheet pan with 1 tablespoon olive oil.
  2. Arrange the chicken and tomatoes on the pan, brush them with the remaining oil and season with salt and black pepper.
  3. Roast for 12 minutes, then spread each cutlet with pesto and cover it with mozzarella.
  4. Roast for 4 to 6 minutes more, until the chicken reaches 165°F and the tomatoes slump.
  5. Broil for 1 minute to brown the cheese lightly, then rest the chicken for 3 minutes.