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Skillet Mozzarella Chicken with Pesto | Kita Roberts GirlCarnivore.com

Skillet Mozzarella Chicken with Pesto


  • 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


  • 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.


Cooks Country June / July 2015