Chicken-Pesto Stacks
Serves 4
ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes
INGREDIENTS3 Tbsps. store-bought pesto3 Tbsps. water1 large sweet onion, cut crosswise into 4 slices (don’t separate the onion’s rings, keep the cross sections intact)2 medium yellow peppers, cored and cut lengthwise into quarters4 medium boneless, skinless chicken-breast halvesKosher salt and pepper2 tspns olive oil4 slices fresh mozzarella1 tomato, cut into 4 slices
PREPARATIONPreheat broiler. In small bowl, mix pesto with water. Grease a small baking sheet with cooking spray or olive oil. Arrange onion “steaks” on pan; brush onions with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. (The goal here is not to “flatten” the chicken, but rather to make it an even thickness throughout so that it cooks evenly.) Season with 1/4 teaspoon each salt and freshly ground black pepper. In a 12-inch skillet, heat 2 teaspoons oil on medium until hot. (If you get the pan nice and hot, it will help prevent the chicken from sticking.) Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once. Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink.
Go-To Recipe: Easy Chicken Pesto Stacks

Chicken-Pesto Stacks

Serves 4

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes

INGREDIENTS
3 Tbsps. store-bought pesto
3 Tbsps. water
1 large sweet onion, cut crosswise into 4 slices (don’t separate the onion’s rings, keep the cross sections intact)
2 medium yellow peppers, cored and cut lengthwise into quarters
4 medium boneless, skinless chicken-breast halves
Kosher salt and pepper
2 tspns olive oil
4 slices fresh mozzarella
1 tomato, cut into 4 slices

PREPARATION
Preheat broiler. In small bowl, mix pesto with water. Grease a small baking sheet with cooking spray or olive oil. Arrange onion “steaks” on pan; brush onions with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. (The goal here is not to “flatten” the chicken, but rather to make it an even thickness throughout so that it cooks evenly.) Season with 1/4 teaspoon each salt and freshly ground black pepper. In a 12-inch skillet, heat 2 teaspoons oil on medium until hot. (If you get the pan nice and hot, it will help prevent the chicken from sticking.) Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once. Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink.

Go-To Recipe: Easy Chicken Pesto Stacks

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