Baked Pesto Chicken
4 (about 1 1/4 pounds total) boneless, skinless chicken
1/2 cup refrigerated pesto with basil
2 plum tomatoes, sliced (optional)
3/4 cup (3 ounces) shredded mozzarella cheese
PREHEAT oven to 400° F.
Line baking sheet with heavy-duty foil.
PLACE chicken and pesto in medium bowl; toss to coat.
Place chicken on prepared baking sheet.
BAKE for 20 to 25 minutes or until chicken is no longer pink in center.
Remove from oven; top with tomatoes and cheese.
Bake for an additional 3 to 5 minutes or until cheese is melted.