With an abundance of fresh basil from our garden, I came up with this delicious creation for dinner. I am sure you could also use bottled pesto sauce, but it wouldn't taste as fresh.
Pesto Chicken
2 chicken breasts
Pesto sauce
2-3 small tomatoes (also from our garden!)
1/4 red pepper
Provolone or mozzarella cheese
Olive oil
Pound chicken out a little, so it's an even thickness. Season with salt and pepper and brown in a little olive oil. Transfer chicken to a greased baking dish.
Cut tomatoes and red pepper into thick slices. Put on a small cookie sheet and drizzle with olive oil and coarse salt. Put under high broiler and roast until slightly charred and bubbly.
Cover chicken with pesto sauce. Top with a few slices of tomatoes and peppers and then cover with cheese. Bake at 350* for 20-30 minutes, or until your chicken is cooked through.
We just had this plain, but it would be delicious over pasta. Hope your gardens are providing some fresh veggies!
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