Ingredients
Scale
- Boneless skinless chicken breasts
- ¼ tsp. garlic powder
- Salt and pepper
- 1 Tbsp. light olive oil or other cooking oil
- 2 Tbsp. sun-dried tomato pesto/bruschetta topping
- 4 oz. fresh mozzarella, sliced
- 1 tomato, chopped
- Fresh basil, julienned
Instructions
- Preheat oven to 425˚F.
- Season chicken breasts on both sides with garlic powder, then salt and pepper to taste.
- Heat oil in an oven-safe skillet over medium heat. Once the pan is hot (oil will shimmer), add chicken in a single layer and sear on one side for 3 minutes. Flip and sear for 2 minutes more, then top each chicken breast with some of the pesto followed by the mozzarella.
- Transfer the pan to oven and bake for 7-10 minutes (depending on the thickness of the chicken), or until internal temperature reaches 165˚F. Remove the pan from oven, cover and let stand for 5 minutes. Cover the pan handle with an oven mitt or kitchen towel to remind you its hot!
- Remove the lid and top chicken with chopped tomato, basil and more freshly cracked black pepper.
- Serve with rice and a simple cooked vegetable or green salad.
Notes
- Use fresh mozzarella for best results.
- Adjust baking time based on chicken thickness.
- Let chicken rest before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg