Baked Pesto Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

Directions

1. Preheat the oven to 400°F and line a rimmed baking sheet with heavy-duty foil for easy cleanup.
2. In a bowl, toss the chicken with the pesto until evenly coated, then arrange the pieces on the prepared baking sheet.
3. Bake until the chicken is cooked through, 20–25 minutes, or until an instant-read thermometer inserted in the thickest part reaches 165°F.
4. Top the chicken with the chopped tomatoes and mozzarella and return to the oven until the cheese is melted, 3–5 minutes. Serve hot.