Ingredients
2lbschicken breasts,(4 portions), boneless
1cupItalian salad dressing,for marinade
2tbspolive oil
¼cupfresh basil,thinly sliced
½cup*pesto,(see Recipe Notes for recipe)
2tspgarlic,minced
6tbspbutter
1½tbsplemon juice
¾cupchicken broth
½lbmozzarella,sliced, 1 slice for each piece of chicken
1cupcherry tomatoes,or grape tomatoes
Preparation
Preheat oven to 350 degrees F.
Pound chicken out between 2 sheets of plastic wrap. Place the chicken breasts into a gallon-sized zip-top bag. Add Italian salad dressing for the marinade, and allow the chicken to marinate for at least 30 minutes before cooking.
Wash cherry tomatoes, and slice in half. Set aside.
Add olive oil to a large cast-iron skillet. Cook the chicken on medium-high heat for 7 to 8 minutes on each side, or until the chicken is almost done, remove the chicken from the skillet and place it in a baking dish.
While the chicken is cooking, add butter, minced garlic, chicken broth, and lemon juice in a small pot. Heat thoroughly.
When the chicken is fully cooked, brush it on the chicken. Add 1 slice of mozzarella to the chicken. Add 1 tablespoon of pesto on top of the mozzarella cheese.
Place the chicken in the oven, and bake for 7 to 10 minutes until the cheese begins to melt and brown.
When plating the chicken, brush with additional lemon butter and garnish with sliced cherry tomatoes, and sliced basil.
Serve and enjoy!
