Chicken Caprese with Pesto
A delicious summer dish
4 thin sliced, skinless, boneless chicken breasts
1 tomato thinly sliced
1 ball fresh mozzarella, grated or thinly sliced
Pesto (homemade or Buitoni low fat)
Bonacci EVOO to garnish
Season and brown chicken in a pan with oil over medium heat. Place parchment paper on a rimmed baking sheet. Place chicken on baking sheet and put a heaping tablespoon of pesto on each chicken breast. Top with slices of tomatoes and mozzarella. Place in a preheated oven to 400 for 10 minutes to melt cheese. Can broil to slightly brown the mozzarella. Serve with a drizzle of Bonacci EVOO!