- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
- 6–8 boneless skinless chicken cutlets (or 4 chicken breasts and pound them down to thin them out)
- 1/2 cup store-bought or homemade basil pesto
- 2–3 plum tomatoes, sliced or canned whole ones, juice drained
- 1/2 cup mozzarella cheese
- Fresh basil leaves (garnish)
- Preheat oven to 375°F.
- If making homemade pesto, combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If you choose to make extra, toss with pasta of choosing and serve alongside chicken.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
- Once ready, place chicken and pesto in medium bowl. Toss to coat. Place chicken on foiled-lined baking sheet or in nonstick baker. Bake for 30-45 minutes, depending on thickness and until chicken is no longer pink in center.
- Remove from oven. Top with tomatoes and cheese. Bake for an additional 3–5 minutes or until cheese is melted. Garnish with basil.
Recipe provided by Stacey Stauffer.