Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 2 cups basil pesto
  • 1 tbsp extra virgin olive oil
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil leaves

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease the bottom of a 9x13 inch baking dish with 1 tbsp of olive oil.
  3. Pat the chicken breasts dry with paper towels to ensure the pesto adheres.
  4. Place the chicken breasts in the dish in a single layer.
  5. Spoon the pesto generously over each breast, spreading it to the edges with a brush or spatula.
  6. Evenly distribute the shredded mozzarella and grated parmesan over the pesto layer.
  7. Bake in the center rack of the oven for 20–25 minutes.
  8. Use a meat thermometer to remove the chicken when the thickest part reaches 160°F (71°C).
  9. Let the chicken rest in the dish for 5–10 minutes to reach a final internal temperature of 165°F (74°C).
  10. Garnish with fresh basil leaves before serving.