Pesto Chicken Caprise

Description

This pesto chicken caprese comes out wonderfully moist and flavorful. Tomato slices add a nice acidity to the chicken breasts and melted mozzarella on top is the perfect finish.

Ingredients

• 2 (10- to 12-ounce) skinless boneless chicken breasts
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 4 tablespoons basil pesto
• 1 large beefsteak tomato, cut into four 1/4-inch thick slices
• 8 ounces fresh mozzarella cheese, cut into 8 slices
• fresh basil leaves, torn

Steps

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts in half horizontally and, if needed, pound each to even thickness with a meat mallet. Season both sides with salt.
3. Heat oil in a 12-inch oven-proof skillet over medium heat. Add chicken to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook the other side until lightly browned, 3 to 4 minutes. Remove skillet from heat.
4. Spread 1 tablespoon of pesto on top of each chicken portion.
5. Place 1 tomato slice on top of each chicken portion and top with 2 slices of mozzarella.
6. Transfer skillet to the preheated oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.
7. Serve topped with torn basil leaves.