Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

MARINATE:

• Add all the ingredients except the chicken breasts into a zip-top bag along with 1 teaspoon of sea salt and ½ teaspoon pepper.
• Seal the bag and shake until combined.
• Add the chicken, seal, and massage so the chicken is covered in marinade; set aside for 10-15 minutes while you prep the remaining ingredients.
• Position a rack in the center of the oven and preheat the oven to 425ºF.

PESTO PAN SAUCE:

• Add all the ingredients except the cheese to an oven-safe baking dish, along with a big pinch of salt and pepper and stir to combine.
• Move the tomatoes around the edges and place the chicken in the center.

BAKE:

• Bake uncovered for 18-25 minute (mine took 22 mins) or until the chicken is almost cooked through (how long it takes will depend on the thickness of the chicken breasts you use.)
• Add the cheese on top of the chicken and place the baking dish in the oven under the broiler just long enough for the cheese to melt.
• Top with additional chopped basil or even parsley would work.
• Serve with crusty bread, pasta, rice, cauli-rice or steamed veggies on the side.