I have a love/hate relationship with chicken, especially boneless chicken breasts. If they aren’t marinaded with strong flavors or covered with sauce and cooked just right, I can barely swallow a bite. This recipe meets those standards — coated with basil pesto, topped with diced tomatoes, red onion, basil, and parmesan cheese, and baked until perfectly juicy.
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- 3 (about 1 pound) boneless, skinless chicken breasts, butterflied and cut in half
- 3 tablespoons prepared basil pesto
- 2 tablespoons extra virgin olive oil, divided
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- Ground black pepper
- 1/2 cup grated parmesan cheese.
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Place pieces in a large ziploc bag and add pesto and 1 tablespoon olive oil. Toss around in bag to coat chicken. Remove chicken from bag and place in a greased baking dish.
- In a large bowl, add the tomatoes, onion, garlic, basil, balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper. Stir gently to combine.
- Top the chicken pieces with the tomato mixture.
- Cover and bake for 20 minutes or until juices run clear.
- Sprinkle with grated parmesan cheese, return to oven uncovered, and allow cheese to melt, about 3 minutes.
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