Not sure if I have posted this before, but I am not a huge garlic fan. Obviously, because of this, pesto is not usually my favorite. I bought a little a while ago for a recipe and it was pretty delicious so I thought I might as well try cooking with it as the main flavor agent in this dish.

I also may have not mastered baking meat in the oven, but most of what I cook has been juicy and not dry (so I’m proud of myself). This was a great mix of clean protein, fresh vegetables, topped with one of my favorite things in the world: fresh mozzarella cheese. So good!

Ingredients: chicken breasts, Classico Pesto, olive oil, salt, Italian Seasoning, tomatoes, and fresh mozzarella

Directions.

1. I cleaned the chicken thoroughly then placed in a large bag. I placed a bit of olive oil on the chicken when they were in the bag. Shook the oil all around the chickens.

1. Then I topped with dried Italian Seasoning. I set the bag in the fridge until I was ready to cook (overnight).
2. I sprayed a cooking dish with Cooking Spray and placed the chicken in the dish and waited about 30 minutes to warm the chickens.
3. 
4. Place as much pesto as you want onto each chicken and use a spatula to spread around the chicken.
5. 
6. Cover with Reynolds Wrap and place in a 375F oven.
7. Cook for 30 minutes.
8. Meanwhile I cut tomatoes into 1/3″ rounds and a little bit thicker pieces of mozzarella cheese.
9. I placed the tomatoes on top of the chicken and topped that with the cheese and put back in the oven for another 30 minutes.

10. 

    This shows chicken then cheese then tomatoes. I recommend the other way with cheese on top.

11. I took this out of the oven and while it cooled a bit. I cooked some fettuccine and mixed in a bit of tomatoes and pesto. This paired really well with the chicken.
12. 

Hope you enjoy this fresh recipe!