Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz/170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup prepared pesto (homemade or store-bought) (240ml)
  • 2 cups diced Roma tomatoes (approx. 4 medium) (475ml)
  • 1/4 cup shredded Parmesan cheese (30g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pat chicken breasts dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  3. In a medium bowl, gently combine the diced tomatoes with a pinch of salt and pepper.
  4. Spread pesto evenly over each cooked chicken breast. Top with the tomato mixture and sprinkle with Parmesan cheese.
  5. Return the skillet to low heat and place chicken breasts in the skillet. Cover the skillet and cook for 2-3 minutes, or until the Parmesan cheese is melted and bubbly.
  6. Garnish with fresh basil (if using) and serve immediately.