- Chicken breasts 3
- salt, to taste
- pepper, to taste
- basil pesto 4 tablespoons (store bought is fine)
- Tomato 1 large, sliced
- Mozzarella cheese 1 cup (120 g)
If you’re stuck for what to cook quickly for a weeknight supper, look no further than these chicken, tomato, pesto and mozzarella bakes.
Preparing them couldn’t be easier or quicker, and they just require popping in the oven for 40 minutes – no stirring or watching pans on the stovetop. Team with veggies or salad for a healthy and speedy meal.
Preheat oven to 400˚F/180 C fan/gas mark 6
Place chicken breasts in a baking dish.
Season chicken with salt and pepper, to taste.
Spread pesto on each chicken breast.
Layer tomatoes on top of the chicken.
Top with mozzarella cheese.
Bake in the oven for 40 minutes.
You don’t have to use mozzarella – you can use any cheese you have in the fridge if you like.
You could use a different flavored pesto instead of traditional basil.