Ingredients:

  • 4 medium (about 6 oz each) Boneless, Skinless Chicken Breasts
  • ½ cup Basil Pesto (good quality)
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ tsp Salt (Kosher or Sea)
  • ¼ tsp Black Pepper (freshly ground)
  • 1 cup Shredded Mozzarella Cheese (loosely packed)
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Sun-Dried Tomatoes, packed in oil (drained and roughly chopped)
  • Small handful Fresh Basil Leaves (for garnish, optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
  2. Prepare the Chicken: Place the chicken breasts between two sheets of cling film or parchment paper. Using a meat mallet, gently pound the thick end of each breast until it is a uniform thickness (about ¾ inch / 2 cm). This is key for even cooking.
  3. Place the pounded chicken breasts in the prepared baking dish. Season lightly with salt and pepper.
  4. Pesto Base Layer: Spoon about 1 tablespoon of pesto over each chicken breast and spread evenly, covering the entire surface.
  5. Prepare the Topping Mix: In a small mixing bowl, combine the shredded mozzarella, grated Parmesan, and chopped sun-dried tomatoes.
  6. Top the Chicken: Generously spoon the cheese and sun-dried tomato mixture over the pesto-coated chicken breasts, ensuring the entire top surface is covered with the topping. Press lightly to help it adhere.
  7. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) and the cheese topping is melted, bubbly, and lightly golden brown.
  8. Rest: Remove the dish from the oven. Let the chicken rest in the baking dish for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist meat.
  9. Garnish: Garnish with fresh basil leaves, if using, and serve hot.