Ashley Shawna 
This easy pesto chicken bake is packed with flavour! Check out my basil cashew pesto recipe to see how easy it is to make and use in different dishes all week long!
Marinate the pounded chicken breasts in Italian dressing for 30 minutes while refrigerated.
Remove from fridge and place chicken breasts on a dry plate. Heat large flat non stick pan over medium high heat. Add 1 teaspoon of avocado oil to pan.
Line a baking sheet with parchment paper. Set aside. Preheat oven to 400 degrees.
Place one chicken breast in the heated pan. Allow side facing down to crisp - about 6 minutes. Flip and cook for an additional 5 minutes.
Place cooked checking breast on baking sheet and repeat previous step with the remaining chicken breasts, adding additional oil as pan becomes dry.
Top each of the chicken breasts with pesto, then 2-3 slices of tomato and then 2-3 slices of cheese.
Place in oven for 15 minutes. Remove and serve.
Ingredients
Directions
Marinate the pounded chicken breasts in Italian dressing for 30 minutes while refrigerated.
Remove from fridge and place chicken breasts on a dry plate. Heat large flat non stick pan over medium high heat. Add 1 teaspoon of avocado oil to pan.
Line a baking sheet with parchment paper. Set aside. Preheat oven to 400 degrees.
Place one chicken breast in the heated pan. Allow side facing down to crisp - about 6 minutes. Flip and cook for an additional 5 minutes.
Place cooked checking breast on baking sheet and repeat previous step with the remaining chicken breasts, adding additional oil as pan becomes dry.
Top each of the chicken breasts with pesto, then 2-3 slices of tomato and then 2-3 slices of cheese.
Place in oven for 15 minutes. Remove and serve.
