Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup basil pesto
  • 2 cups grape tomatoes
  • 2 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken breasts dry with a paper towel.
  3. Rub both sides of the chicken with olive oil, salt, and pepper.
  4. Place the chicken in the center of a 9x13 inch baking dish.
  5. Scatter the baby spinach around the chicken breasts to create a leafy bed.
  6. Spoon the basil pesto evenly over the top of each breast, spreading it to the edges.
  7. Toss the whole grape tomatoes into the gaps between the chicken and the sides of the dish.
  8. Bake for 15–20 minutes until tomatoes are blistered and chicken is opaque throughout.
  9. Remove from oven and immediately sprinkle shredded mozzarella and parmesan over the pesto.
  10. Return to oven for 2–3 minutes until cheese is bubbly and golden-brown.
  11. Let the chicken rest in the pan for 5 minutes before serving to lock in the juices.