Pesto Tomato Smothered Chicken

Eli found the how-to video for this dish on social media and proclaimed it a must-try recipe. I did today, and it is delicious!

Pesto Tomato Smothered Chicken
Yields 8 servings

Ingredients
4 large boneless skinless chicken breasts
Salt & pepper, to taste
1/2-3/4 cup basil pesto
5-6 Roma tomatoes
Onion slices (optional)
2 cups shredded mozzarella
2 cups slices Portabella mushrooms (optional)

Place four large boneless skinless chicken breasts in a 9x13" baking dish. Salt them to taste (no, don't lick the chicken!)

Spread about 2 Tablespoons of basil pesto on each breast. Don't be stingy!

Slice the Roma tomatoes and lay them over the pesto smeared chicken.

Place the onion slices over the tomatoes. These are optional, the original recipe didn't call for onions. We believe everything is better with onions. And garlic...and cheddar...but that's a whole other recipe.

Sprinkle Dump shredded mozzarella over onion, tomato, pesto and chicken in nice even piles as shown. (It's really tedious typing out recipes...hehe...)

Place sliced Portobellos over cheese. These are also optional, and were not in the original recipe; however, neither were onions, salt, or pepper, and I can't imagine it tasting as great without. Your call!

Bake in a 400° oven for 40 minutes. Chicken breasts will be moist and perfectly cooked. Each breast is about two serving sizes.

Enjoy!