Ingredients:

  • 4 (170g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (125g) basil pesto
  • 2 tbsp (30g) unsalted butter, melted
  • ½ cup (50g) Panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (115g) shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels, rub with olive oil, salt, and pepper, and place them in a 9x13 inch baking dish.
  2. Spread one tablespoon of basil pesto over each chicken breast, smoothing it to the edges to create a moisture seal.
  3. In a small bowl, combine Panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon of melted butter. Stir until evenly coated.
  4. Press the breadcrumb mixture firmly onto the pesto layer, then cover with shredded mozzarella cheese.
  5. Bake for 20-25 minutes until the cheese is bubbly and mahogany-colored, and the thickest part of the chicken reaches an internal temperature of 165°F (74°C).