Friday, October 17, 2008

Pesto Chicken with Tomato Mozzarella Salad

Pesto Chicken with Tomato Mozzarella Salad

This is one of those super simple meals which we make any number of ways when we want a simple supper. We don't follow any recipe to make this dinner because we wing it every time!

1 boneless skinless chicken breast per person.
pesto (and jar will do but it's best with freshly homemade)
1 or 2 tomatoes
ball of fresh mozzarella
balsamic vinegar (in the picture I used a balsamic vinaigrette)

  1. Cover chicken breast with pesto. Save some pesto for basting.
  2. Choose method of cooking chicken (broil, bake, or grill) and begin.
  3. While chicken begins to cook, slice tomatoes and slice mozzarella.
  4. Go baste the chicken with pesto.
  5. Layer tomatoes and mozzarella on top of each other on a large plate.
  6. Sprinkle basil over each tomato pile and then add a drizzle of vinegar or vinaigrette.
  7. Go baste the chicken again. Test with meat thermometer and remove when reached an internal temp of 170 degrees.
  8. Slice breast into pieces. Dish with a few tomato stacks and enjoy!

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