1head garlicouter paper removed and cloves separated but not peeled
8ouncewhole milk mozzarella ball
¼cupchopped fresh basil leaves
Preheat your oven to 350 degrees F. Season the chicken with salt & pepper.
Heat a large oven-safe skillet over medium-high heat. Add 2 teaspoons of the olive oil. When it's shimmering, add the chicken breasts.
Brown the chicken well on both sides, about 2 minutes per side, then remove the pan from the heat.
Drizzle the tomatoes and garlic with the remaining olive oil, then add them to the skillet.
Top each chicken breast with a tablespoon of pesto, then a slice of mozzarella.
Bake for 30 minutes, or until chicken is cooked through.
Squeeze the garlic cloves out of their shells into the skillet. Sprinkle the chicken with the basil leaves and serve.
In the original recipe from the cookbook, this recipe suggests that it makes enough for 4 servings. Using the 2 pounds of chicken, I cut the breasts in half. And it was plenty to feed my family of 6, plus with leftovers. Also, the amount of chicken pieces you have will determine how many slices of cheese to cut.