I really wish I had taken a pic of this one, but first time I tried it and had no idea it was going to turn out so well!! I had a lot of pesto leftover from last week’s recipe and I wanted to use it with something other than pasta before it went bad. I also had half a tomato and some romano cheese leftover and so this was born.
2-4 chicken breasts (boneless, skinless)
1/4-1/2 cup of pesto
2-4 thin slices of tomato, cut in half
2-4 slices of good Italian cheese (enough to cover each breast)
Preheat oven to 425?. Toss chicken in pesto sauce to coat and lay on foil-covered baking sheet. Bake for 6-7 minutes and flip, baking another 6. Remove chicken from over and top with tomato slices, cheese and some fresh-cracked pepper. Bake another 5 minutes or until cheese is melted.