I love pesto so I make sure to always have some on hand. I do enjoy making homemade pesto using our garden basil, but I also keep a couple store bought jars in my pantry and fridge. Not only is store bought pesto a time saver, but it tastes great and is so versatile! I like to use it to make some pesto aioli for sandwiches, or a pesto dipping sauce for roasted artichokes or for this chicken. I make this dish weekly because it is super simple and only takes about 25 to 30 minutes from start to finish. It is beautiful, fresh and so delicious.
- 4 boneless skinless chicken breasts
- Salt & Pepper
- Olive oil
- 1 pint cherry tomatoes
- 2 cloves of garlic, minced
- 1 container of pesto (whatever your favorite store bough brand is!)
- 16 oz fresh mozzarella, sliced
- 3 cups Arugula
- Balsamic glaze
- 1/4 cup olive oil
- 1/4 cup seasoned rice wine vinegar
- 1/2 tsp Morton Nature’s Seasoning Blend
Cover each chicken breast with a piece of plastic wrap and use a meat tenderizer (or a rolling pin or empty bottle of wine) and pound the chicken until it’s about a quarter inch thick. Sprinkle the chicken with salt and pepper.
Add the cherry tomatoes to a saute pan drizzled with olive oil over medium heat. Sprinkle them with salt and cook for about 8 minutes until blistered, stirring occasionally. Then add the garlic and cook for a couple more minutes.
Meanwhile, place a large pan (I use this one) over medium-high heat and drizzle with olive oil. Place the chicken in the pan, trying not to overcrowd it. I fit all 4 at once but if you’re using a smaller pan, just cook 2 at a time. Cook for about 5 minutes. Then flip the chicken and top with a generous amount of pesto. Place a couple slices of mozzarella on each chicken breast and cover the pan with the lid until the cheese has melted and the chicken is cooked through. Then remove from the heat.
Whisk together the olive oil, seasoned rice wine vinegar and seasoning salt. Toss the arugula with this simple dressing. Top the chicken with the arugula. Then spoon the blistered cherry tomatoes over the arugula and finish with a drizzle of balsamic glaze.
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