How to make
I washed the chicken fillet, dried it with kitchen paper and sprinkled with salt and ground white pepper.
In a pan, heat 1 tbsp. butter and 1 tsp. oil and put the fillets to fry for about 4 minutes per side or until an appetizing color is obtained. The heat setting was 5 on my stove.
During this time I prepared the pesto by putting all the ingredients in the bowl of the food processor and grinding them for no more than 30 seconds. I cut the mozzarella into slices according to the number of fillets. I had 10 of them.
I heated the oven to 360°F (180°C). I placed the cooked fillets in a small tray measuring 11x9″ (28x22 cm).
I put some of the pesto on top of each fillet and covered them with a piece of mozzarella without pressing them.
Around the fillet I arranged the halved cherry tomatoes.
In the still heated pan, I put the remaining 2 tbsp. butter and when they were melted and mixed with the rest of the sauce from the chicken, I poured them over the fillets. I put them to bake until light golden brown or about 25 minutes.
It doesn't have to be baked for too long, so that the pesto chicken stays juicy.
I immediately served the Oven-Baked Chicken with Pesto and Mozzarella
Enjoy your meal!
