I found this recipe when searching recipes to use all of the tomatoes and basil that are growing so plentifully in my garden!
So easy. One pan. Gluten Free!
Ingredients
- 4 chicken breasts , boneless, skinless (I used chicken tenders and halved the recipe)
- salt
- 4 garlic cloves , minced
- ½ cup basil pesto (I used fresh basil from my backyard and walnuts instead of pine nuts)
- 2 tomatoes , sliced (I used fresh tomatoes from my backyard)
- 8 oz fresh Mozzarella cheese , sliced
- 2 tablespoons fresh basil
Instructions
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Preheat oven to 400 F.
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Place chicken breasts in a medium size casserole pan.
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Sprinkle the chicken with salt. Top with minced garlic.
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Spread basil pesto evenly over each chicken breast.
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Add tomato slices on top.
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Add thickly sliced fresh Mozzarella cheese on top.
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Bake at 400 F in the preheated oven for 20-30 minutes, depending on the thickness of your breasts.
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When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato. Pour the juices from the bottom of the casserole pan over pasta or rice. (I used risotto)
