Baked Pesto Caprese Chicken – Ash's In The Kitchen

Amidst the doom and gloom, there’s a glimmer of happiness! Look what finally arrived! In celebration, I made one of my favorite dishes from my new book. I didn’t have any fresh basil, so I used homemade Pesto instead. Served with Fondant Potatoes, Garlic Herb Flatbread and a light salad! Pretty sure if I ate it outside it’d be considered Smoked Caprese Chicken.

3 large Chicken Breasts

2 large Tomatoes, sliced

1 fresh Mozzarella Ball; sliced

1 cup Fresh Basil Pesto

Salt and pepper to taste

2 cups Marinara Sauce

¼ cup Balsamic Vinegar (optional)

  1. Preheat oven to 375°F.
  2. Sprinkle salt and pepper over both sides of chicken and drizzle with olive oil.
  3. Spread the marinara in an even layer over the bottom of a baking dish and nestle the chicken over top. Layer the tomato, mozzarella and pesto over the chicken. Cover the baking dish with foil and bake for 20-25 minutes.
  4. Uncover and bake for an additional 10 minutes or until the mozzarella is golden brown and the internal temperature of the chicken reaches 165°F.
  5. Drizzle with Balsamic Vinegar and serve.
  6. Enjoy!
  • Baked Pesto Caprese Chicken Breasts Recipe by Ash’s In The Kitchen
  • Baked Pesto Caprese Chicken Breasts Recipe by Ash’s In The Kitchen
  • Baked Pesto Caprese Chicken Breasts Recipe by Ash’s In The Kitchen

Looking for a side dish? Try one of these recipes!

Quick and Easy Italian Pasta Salad Garlic Parmesan Bubble Bread Sweet Onion Tomato Puff Pastry Pie Parmesan Herb Garlic Knots Cream Cheese Wild Rice Stuffed Mushrooms Air Fryer Parmesan Herb French Fries

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