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Pesto Chicken with Mozzarella over Mixed Greens Recipe

Pesto Chicken with Mozzarella over Mixed Greens recipe


This is a yummy chicken dish with cheese and pesto. You cook the chicken in the oven until it's just right. Then you put cheese and pesto on top and cook it a little more. You eat it with a salad that has lettuce, tomatoes, and cucumbers.


4 boneless skinless chicken breasts
1/3 cup sun-dried tomato pesto
1 cup shredded mozzarella cheese
1 head romaine lettuce
2 medium tomatoes
1/2 red onion
1/3 cup balsamic vinaigrette
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/4 cup fresh basil leaves


Preheat your oven's broiler on high and place the oven rack in the upper third of the oven.
Pat the chicken breasts dry with paper towels and place them on a baking sheet.
Drizzle the chicken with 1 tablespoon of olive oil, then sprinkle with salt and pepper.
Broil the chicken for about 7 minutes, then flip and broil for another 7 minutes or until almost cooked through.
While the chicken is cooking, wash and dry the lettuce, tomatoes, and red onion. Chop the lettuce, dice the tomatoes, and thinly slice the red onion. Place them all in a large salad bowl.
Remove the chicken from the oven and spread each breast with sun-dried tomato pesto, then top with shredded mozzarella cheese.
Put the chicken back in the oven and broil for another 2-3 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.
Toss the salad with balsamic vinaigrette and divide it among plates.
Slice the cooked chicken and place it on top of the salad.
Garnish with fresh basil leaves and serve immediately.

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