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Pesto Chicken with Mozzarella over Mixed Greens Recipe

Pesto Chicken with Mozzarella over Mixed Greens recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat your oven's broiler on high and place the oven rack in the upper third of the oven.
2
Pat the chicken breasts dry with paper towels and place them on a baking sheet.
3
Drizzle the chicken with 1 tablespoon of olive oil, then sprinkle with salt and pepper.
4
Broil the chicken for about 7 minutes, then flip and broil for another 7 minutes or until almost cooked through.
5
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.
6
Remove the chicken from the oven and spread each breast with sun-dried tomato pesto, then top with shredded mozzarella cheese.
7
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.
8
Toss the salad with balsamic vinaigrette and divide it among plates.
9
Slice the cooked chicken and place it on top of the salad.
10
Garnish with fresh basil leaves and serve immediately.

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