Skillet Mozzarella Chicken with Pesto

Every now and then, you gotta slam a dish down that is aimed at making your heart happy. Reminding those arteries that it’s not all extra cheese sauce and deep fried goodness. Every once in a while, you have got to really surprise yourself by whipping up a platter loaded with fresh organic greens and a simple sauteed chicken breast. And who knows, you may even enjoy it. It’s one of those crazy magical things. For one, you are being good to your body, and two, you are proving that eating a clean meal doesn’t have to be just naked chicken and brown rice. Who want’s naked chicken any way? That sound like torture.

Write this one off as your adult meal for the week.

Skillet Mozzarella Chicken with Pesto

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Ingredients

• 2 tbs extra virgin olive oil
• salt and pepper
• 4 6 oz boneless skinless chicken breasts
• 4 oz fresh mozzarella sliced (fresh mozzarella in liquid works best for this)
• 14 oz jar basil pesto
• 6 oz grape tomatoes sliced in half
• 2 cups organic greens

Instructions

• In a large skillet over medium high heat, heat the olive oil and swirl to coat pan. Place the chicken in the skillet and cook until golden brown, about 6 minutes per side, 160 degrees F. Carefully arrange the mozzarella over each piece of chicken, cover and cook 3 to 4 minutes longer, allowing the mozzarella to melt.
• Meanwhile, toss half of the pesto with the greens and tomatoes in a bowl. Season with salt and pepper as needed. Arrange on platters to serve, or serve family style from the bowl.
• Arrange chicken on plates and top with a spoonful of fresh pesto to serve.

Notes

Cooks Country June / July 2015

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