Pesto Chicken with Tomatoes and Mozzarella

1Sauted chicken breasts smeared with basil pesto, topped off with fresh tomatoes and mozzarella. Simple and a very flavorful meal.


  • 4 chicken breasts, boneless and skinless
  • 1/2 cup pesto, store bought or homemade
  • 2 plum (Roma) tomatoes, chopped
  • 4 oz mozzarella cheese, shredded
  • 1/4 cup dry white wine or dry sherry
  • 2 tbs olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper, freshly ground


  1. Gently pound each chicken breast between two sheets of plastic wrap until even thickness...or you can pound the chicken individually in a large plastic baggie for convenience. Salt and pepper chicken, pressing seasonings into chicken.
  2. Heat olive oil in a large skillet on medium high heat. 
  3. Place chicken in skillet and cook 3 to 4 minutes until chicken is golden brown on one side. Turn chicken over and cook 3 to 4 minutes until golden brown.
  4. Add wine or sherry to skillet and deglaze pan working around the chicken. Reduce the heat to a simmer and cook for 1 minute.
  5. With chicken still in skillet, spread about 1/2 tbs of pesto on each chicken breast.
  6. Add the tomatoes to the pan placing on top of the chicken breasts and around the chicken. Continue to simmer until chicken is cooked through.
  7. Sprinkle the cheese on top of each chicken breast. Continue to cook until the cheese is melted. Alternately, you can sprinkle the cheese on top and then place under preheated broiler.
  8. Serve with a dallop of the remaining pesto on the side. Sprinkle with chopped fresh basil if desired.


- If making our homemade Fresh Basil Pesto, use only 1/3 cup of olive oil in the pesto recipe. If using purchased pesto, drain excess oil before adding to recipe.

- Tips:

-  None


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