Fall Recipe Challenge: Pesto Chicken

Mmmmmm, this pesto chicken recipe was incredible and super easy to make. I can't believe I haven't made it like this before but this recipe is definitely entering in the regular rotation!



Pesto Chicken

2 chicken breasts
2 vine-ripened tomatoes
Pesto
Italian cheese (we actually used a combination of Gruyere and sharp cheddar)
Salt and pepper

Place the chicken breasts, pesto (use as much as you'd like to thoroughly coat the chicken), salt and pepper in a plastic bag and let sit for about 30-45 minutes.

Once they have marinated to your liking, place the chicken in the oven for 15 minutes, or until the chicken is just a bit pink in the center.

Place sliced tomatoes on the chicken and return to oven. Once chicken is cooked through, sprinkle with cheese and return to the oven just long enough for the cheese to melt. Contrary to the photo above, we didn't use a lot of cheese, but if you use freshly grated like we did, you'll get an extra delicious melt! It's incredible served with pasta or potato to soak up the pesto/tomato juices!