4smallboneless skinless chicken breasts(5-6 oz. each)
¼teaspoonsaltor to taste
¼teaspoonpepperor to taste
1tablespoonolive oilor as needed
½cupprepared basil pesto
2tomatoessliced
5ouncesfresh mozzarellasliced
2tablespoonsbalsamic vinegar
2tablespoonsbasil leaveschopped
Instructions
Preheat oven to 400°F.
Pound chicken breasts to ¾" thickness. Season with salt and pepper.
In an oven-safe pan heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until browned, but not cooked all the way through.
Place the skillet in the oven and bake until the chicken reaches an internal temperature of 165°F, about 12-15 minutes. (If it is just under 165°F that is ok because it will go back in the oven for a bit longer)*
Top each chicken breast with pesto, tomato slices, and mozzarella cheese. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Serve immediately drizzled with balsamic vinegar and topped with basil.
Notes
Be sure chicken reaches a safe internal cooking temperature of 165º F.
Opt for fresh tomatoes, high-quality mozzarella cheese, fresh basil, and chicken breasts to enhance the flavors.
Sear the chicken breasts in a hot skillet to seal in juices, then bake in the oven until cooked through for juicy and tender chicken.
Add mozzarella cheese to the cooked chicken breasts, melt it in the oven, and garnish with fresh tomato slices and basil leaves just before serving to retain freshness and flavors.