Pan Fried Chicken with Pesto and Mozzarella
If you have been following along, you know I made a batch of pesto the other day, and it was wonderful. So I ate pesto with pasta.
And pesto with tomatoes and mozzarella in a kind of caprese salad.
Fast and Easy Pesto Chicken
Skinless, boneless chicken breasts
Olive Oil
Salt and Pepper
Garlic
Pesto
Mozzarella (I like Bel Giosio)
Drizzle olive oil in a pan that has been placed over medium heat.
Flatten the chicken just to even out the thickness of the chicken breast, so it will be evenly cooked. Generously season the chicken breast(s) with salt and pepper.
If you like garlic, squeeze in some garlic paste or add some minced garlic to the hot oil, and stir just until fragrant, around 30 seconds. Add the seasoned chicken to the pan and cook 5 minutes, turn, and cook five minutes more.
Generously spoon a layer of pesto over the chicken (turn the chicken so that the side that is the most flat is face up). Top each chicken breast that you have used with two slices of good mozzarella, cover, lower the heat, and watch until the mozzarella is melted. If you like, you could preheat the broiler and tuck under it for a minute to get some nice browning.