TOMATO PESTO MOZZARELLA CHICKEN

This was a perfect recipe to make for dinner because I had leftover tomatoes and mozzarella that I needed to use before they went bad. It was so easy and simple to make and turned out amazing! I am very picky about eating leftovers, especially chicken, but when I had it for lunch the next day it was still delicious and wasn't dry at all. I didn't have any basil at home and was too lazy to run to the store to get some, but definitely consider using some if you try out this recipe. There's just something about the tomato, mozzarella, and basil combo that I am just obsessed with. Anyone else? 

Here is the link of the recipe I got inspiration from if you want to check it out! https://juliasalbum.com/basil-pesto-tomato-mozzarella-chicken-bake/

INGREDIENTS I USED:

- 2 chicken breasts

- pesto

- grape tomatoes

- fresh mozzarella cheese

- minced garlic

- spices:

    - salt, pepper, garlic powder, onion powder, Italian seasoning 

Preheat the oven to 400 F. Drizzle the bottom of a baking dish with olive oil or use a cooking spray. Take a paper towel to pat down the chicken and then season with salt, pepper, garlic powder, and onion powder. Place the chicken breasts into the baking sheet and top the chicken with a little bit of minced garlic. Smear both chicken breasts with pesto and then place sliced mozzarella pieces on top. Cut the grape tomatoes in half and then add them on top of the cheese. I used grape tomatoes since they were the only kind I had, but I suggest using regular tomatoes because they will sit on the chicken more easily. Lastly, season the top with some Italian seasoning and then pop it in the oven to cook. Let the chicken cook for about 20-30 minutes (depending on how thick the chicken is and how many chicken breasts you use). 

Try it out and let me know how it tastes!