This Baked Chicken Caprese is an easy to make one pan meal that's covered with pesto and mozzarella cheese, gets baked and then topped with tomato slices, basil and balsamic glaze.
Place chicken breasts in a rectangle 9x12" casserole dish that has been sprayed with cooking spray or olive oil.
Sprinkle the chicken with kosher salt and black pepper.
Divide and spread pesto evenly over chicken breasts.
Add 2-3 slices of fresh Mozzarella cheese on top of each chicken breast.
Bake for 30 minutes, depending on the thickness of your chicken breasts. (See Note 2)
Allow to rest 5 minutes before slicing or serving. When serving, top each chicken breast with slices of Roma tomatoes and fresh chopped basil. Drizzle balsamic glaze on top of each. Serve on its own, over pasta of choice, or roasted potatoes.
Notes
I get mine from Costco, they come pre-sliced in a package.
Chicken breasts can vary in size from 5 ounces to 10 ounces, meaning that the cooking time varies. I use boneless and skinless chicken breast meat. To ensure that the chicken breasts cook evenly, you may want to use the flat side of a meat mallet to lightly pound the chicken breasts to an even thickness. Place the chicken between two sheets of plastic wrap or parchment paper to prevent it from sliding around or slice in half horizontally and pound between sheets of plastic wrap for even thickness. For best results, use an instant read thermometer, the chicken is cooked when it reaches internal temperature of 165°F.