- 4 Chicken breast(boneless & skinless)
- Extra virgin olive oil
- Roma plum tomatoes
- Basil pesto sauce (found in grocery store)
- Fresh grated Parmesan Reggiano cheese
Preheat oven 350
Line a cookie sheet with aluminum foil (for easy clean up)
Carefully slice you chicken breasts into 8 cutlets.
Lay cutlets on cookie sheet and sprinkle with salt and pepper to taste.
Brush chicken with olive oil.
Cover chicken with foil and place in oven for about 25 mins until chicken is cooked.
-Slice your roma tomatoes into thick slices about 1/2 inch.
-Warm basil pesto sauce in a small sauce pan.
Remove chicken from oven. (Check a cutlet make sure its cooked.)
Remove top foil.
Spoon your basil pesto sauce unto each cutlet till cutlet is covered. A nice thick layer.
Then lay 2-3 slices of tomatoes on top of chicken and basil pesto sauce.
Sprinkle with parmesan cheese.
Then place under broil for a couple of minutes. Till cheese bubbles and just turning golden color.