Chicken Tomato Pesto for 4 Servings

Instructions:

1. Pat the chicken breasts completely dry with paper towels to ensure a proper crust. Season both sides with salt and pepper.
2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
3. Place chicken in the pan and sear for 3–5 minutes per side until a golden-brown crust forms.
4. Stir in the minced garlic during the last 60 seconds of searing, spooning the garlic-infused oil over the meat.
5. Remove the skillet from heat or lower oven to 400°F (200°C). Stir lemon juice into the sun-dried tomato pesto in a small bowl.
6. Spread 2 tbsp (30g) of pesto evenly over each chicken breast.
7. Top each breast with a generous pinch of shredded mozzarella and a sprinkle of Parmesan.
8. Transfer the skillet to the oven and bake for 8–12 minutes until the internal temperature reaches 160°F (71°C) and the cheese is bubbling.
9. Let the chicken rest in the pan for 5 minutes to reach a final internal temperature of 165°F (74°C).
10. Garnish with fresh basil before serving.