Cheesy Pesto Chicken

  • 2 1/2 to 3 lbs boneless skinless chicken breast, cut in thirds, lengthwise 
  • 8 oz of your favorite pesto (I used Classico Traditional Basil Pesto)
  • 1 lemon
  • 2 cups grated mozzarella cheese
  • salt & pepper 
  • 1 large tomato, chopped (optional)
Preheat oven to 350 degrees F.  Grease (non-stick cooking spray) a 9x13 baking dish or similar size.  Place approximately 3 tablespoons of pesto on bottom of baking dish and spread, making a thin layer (see photo below). Place chicken strips side by side in a single layer and lightly salt and pepper. Squeeze the juice of the lemon over the chicken and then evenly pour the remainder of the pesto over the chicken, coating it well.  Cover with foil and bake on middle rack of oven for approximately *30 minutes.  When ready, remove foil, top with with 2 cups of mozzarella cheese and place bake in oven under the broiler.  Broil until cheese melts, bubbles and begins to turn golden brown.  Remove, top with diced tomatoes (optional).  Serve with pasta or rice and veggies, like broccoli or green beans.  Be sure to top your pasta or rice with the sauce from the chicken.  ENJOY! 

*Cooking times may vary depending on oven and size of chicken. Adjust cooking time if needed. 

I added tomatoes after baking.  You can add the tomatoes before baking the chicken or when you top it with cheese.