Ingredients
2 (450g) boneless,
skinless chicken breasts
4 tsp basil pesto
1 medium tomato,
thinly sliced
4 slices mozzarella
cheese
salt and fresh pepper to taste

Method

Wash the chicken breast and pat dry with a paper towel. Slice the breast horizontally to have four thinner cutlets and season lightly.

Preheat the oven to 400° F. Line a baking sheet with foil or parchment for easy cleaning.

Spread one teaspoon of pesto over each breast and grill them over medium flame on both sides until cooked through in the centre.

Remove from oven, top the chicken pieces with tomatoes and cheese, and grill for an additional three to five minutes or until the cheese melts.

Alex Camilleri is a Chef at Agliolio Restaurant, Radisson Blu Resort & Spa, Golden Sands.

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