Ingredients
| 4 | skinless boneless thick cut chicken breasts | |
| garlic salt to taste | ||
| freshly ground black pepper to taste | ||
| garlic powder to taste | ||
| 1 | 7 oz jar Pastene Sun Dried Tomato Pesto | |
| 8 | thick slices of whole milk buffalo mozzarella | |
| 12 | grape tomatoes cut in half | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 1 | bunch fresh basil, chopped | |
| sea salt to taste |
Directions
- Wash the chicken breasts and pat dry.
- On a sheet of foil, season both sides of each chicken breast to taste with garlic salt, garlic powder and cracked black pepper.
- Drizzle the extra virgin olive oil over the chicken.
- Heat the skillet on medium high.
- Sear the chicken until golden brown, 4 to 5 minutes each side and set aside.
- Preheat the oven to 400º F.
- Spread on a thick coat of Pastene sun dried tomato pesto on top of each chicken breast.
- Next, add 2 slices of fresh mozzarella and 3 halved grape tomatoes to each breast. Season to taste with sea salt and pepper.
- Add chopped basil and drizzle with extra virgin olive oil. Bake the skillet in the oven for 18 minutes.
- Season with the juices in the skillet and serve.
by: ALEXIA “U Had Me at Kitchen”
