4 (about 1 lb.) boneless skinless chicken breasts, flattened
4 tsp basil pesto (recipe here)
4 Tbsp mozzarella cheese, shredded
3-4 Roma tomatoes, thinly sliced
1. Preheat oven to 400 degrees F. Flatten chicken breasts (about 1-inch thickness) and place in casserole dish.
2. Spread about 1 tsp basil pesto sauce on each chicken breast. Bake (uncovered) for about 15 minutes.
3. Remove chicken from oven, add thinly sliced tomato and 1 Tbsp mozzarella cheese to each chicken breast. Place back in oven for about 5-7 minutes (until cheese is melted). Serve with a side of brown rice or whole wheat pasta and vegetables.
Notes: For dairy-free, omit cheese. To save time, you could use a store bought pesto here such as Trader Joe’s vegan kale pesto.