Pesto Margherita Baked Chicken (Paired with a good red wine? Yummm.)

This is one of those recipes that originated from a fancy “grill your chicken after marinating for hours in a bowl of lemon flavored bisque….”. No, I’m wayyyy to lazy for that. I took what I liked from that recipe, threw a couple steps out and even added my own twist (cheese!) I designed it to be as easy as possible for people like me. So yes, compared to what this recipe originally looked like before I substituted most of the ingredients with leftovers from my fridge, I would say this recipe is absolutely mine! Enjoy!

4 Chicken breasts

1 tsp garlic powder

black pepper cracked

1 tsp Italian seasoning

1 salt and pepper

2 tbsp olive oil

½ cup of basil pesto

1 tomato

8 slices of mozzarella cheese

Preheat the oven to 350 degrees.

In a large bowl, combine chicken, salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss to Combine.

Place the marinated chicken onto a sheet of foil.

Spread the Pesto over the top of each chicken breast.

Thinly slice the tomatoes and lay each slice overlapping across the chicken breasts. I usually try to fit 2-3 tomato slices onto each breast.

Thinly slice the Mozarella cheese and cover the tomato slices. You can also sprinkle shredded Mozarella instead.

Cook the chicken breasts for 25 minutes or until well done.

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