Chicken breasts with pesto and mozzarella topping
- You
- Aug 2, 2015
- 1 min read
Serves 2-4
3 small fennel bulbs, halved
30 ml (2 T) olive oil
salt and freshly ground black pepper
4 deboned chicken breast fillets
250 g cherry tomatoes
60 ml (1/4 c) pesto
12 slices mozzarella cheese
Preheat the oven to 180 °C and grease a baking sheet with food spray or melted butter.
Arrange the fennel bulb halves on the baking sheet, drizzle with a little of the olive oil and season with salt and pepper.
Roast for about 10 minutes.
Meanwhile heat a griddle pan and grill the chicken breast fillets until browned on both sides.
Season with salt and freshly ground black pepper.
Arrange the chicken breast fillets among the fennel bulb halves and add the tomatoes.
Drizzle with more olive oil and roast for 20 minutes or until everything is just done.
Spoon a large dollop of pesto on each chicken breast fillet and top each fillet with 3 slices of mozzarella cheese.
Heat in the oven for 5-10 minutes or until the cheese has melted.
TIP: Serve with boiled potatoes or creamy polenta.
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