Categories: Chicken
Ingredients
- 2 boneless, skinless chicken breasts (8 ounces each)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 medium tomato, sliced
- 3 ounces fresh mozzarella, halved and sliced
- 1/4 cup prepared pesto
- 8 cups broccoli florets
- 2 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
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Make crosswise cuts every ½ inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with ¼ teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
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Toss broccoli, oil and the remaining ¼ teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
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Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.