1 8-oz.ball fresh mozzarella cheesecut into ½” slices
1large tomatocut into ½” slices
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Balsamic glaze or vinegarfor garnish
Fresh basiljulienned, for garnish
Instructions
Place chicken breasts in a shallow dish or Ziploc bag. Pour in half of the Italian dressing, turning chicken to coat. Either cover the dish with plastic wrap or seal the Ziploc bag and place in the refrigerator to marinate at least 6 hours or overnight.
Preheat oven to 350.
Remove chicken from marinade; discard marinade. Place chicken breasts in an oven-proof dish. Place a heaping tablespoon of green pesto onto each piece of chicken, spreading it gently overtop. Then cover the chicken and pesto with mozzarella slices, then tomato slices. Drizzle some olive oil over the tops of the tomatoes, then sprinkle with a bit of salt and pepper.
Bake at 350 for 35-40 minutes, until cooked through. Turn the oven on to broil (550 degrees); broil until cheese turns golden and tomatoes are slightly charred, about 4 minutes. Be sure to watch carefully to prevent burning.
Remove from oven and allow to cool for 5 minutes. Drizzle with either a balsamic glaze or balsamic vinegar, then garnish with fresh basil.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.