Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup basil pesto
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Note: A hot oven ensures the cheese browns instead of just melting into a puddle.
  2. Slice the chicken breasts in half lengthwise to create four thinner cutlets. Note: Place the hand flat on top of the breast to keep it steady while slicing.
  3. Pat the chicken cutlets completely dry with paper towels. Note: Excess moisture creates steam, which prevents the oil from searing the meat.
  4. Rub each piece with olive oil, salt, and black pepper.
  5. Place cutlets in a 9x13 inch baking dish.
  6. Spread 2 tablespoons of basil pesto evenly over each chicken cutlet.
  7. Top each cutlet with a generous handful of shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.
  8. Bake for 15-20 minutes until the cheese is bubbly and golden brown and the internal temperature reaches 165°F (74°C).
  9. Remove from oven and let the chicken rest for 5 minutes before serving. Note: Resting allows the juices to redistribute so they don't run out on the plate.