The other day I posted one of my favorite summer recipes, Lemon Pesto. To me the flavors of lemon, fresh herbs, garlic, they all embody everything i love about summer cooking. Especially the fcat that I can pull the majority of the ingredients from my garden. That night after the pictures were taken and the recipe was posted, I looked at my little bowl of pesto, and I KNEW what we were having for dinner that night.
This recipe takes the summer flavor I love so much from the pesto and magnifies it with the tang of fresh tomatoes and creamy mozzarella, and its one that is sure to be on heavy rotation all summer long.
4 chicken breasts, sliced thin
4 Roma Tomatoes sliced into rounds
1 medium ball of mozzarella sliced thick into wedges or rounds
4-5 Tbsp fresh Lemon Basil Pesto
3 tbsp fresh grated parmesan
3 tbsp bread crumbs
Preheat oven to 425.
Spread the pesto generously across the chicken breast. Top with bread crumbs.
Place in oven and cook for about 15 minutes.
Remove from oven and top with tomatoes, mozzarella, and Parmesan, drizzle generously with olive oil and place back in the oven for 10 minutes.
Finish under broil for 2-3 minutes until cheese is bubbly and golden.