Baked Pesto Chicken ( Françoise Hardy - Le Temps De L’amour )
4 boneless, skinless chicken breast halves (about 5 oz. each)
125 g Refrigerated Pesto with Basil
2 plum tomatoes, sliced (optional) 85 g
shredded mozzarella cheese
1) Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
2) Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3) Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.