Pesto chicken breast from the oven

Ingredients for 2 servings:

• 2 chicken breasts
• 2 tbsp pesto, green
• 2 cloves garlic, finely diced
• 2 tbsp olive oil
• 1 ball of mozzarella, sliced
• salt and pepper
• 10 cocktail tomatoes, halved

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

super aromatic and light

Rinse the chicken breasts in cold water and dry them. Place the meat on two pieces of aluminum foil. The pieces of aluminum foil should be large enough to wrap the meat later. Season the poultry on both sides with salt and pepper. Brush each chicken breast with 1 tablespoon of pesto. Scatter the garlic and tomato halves over the meat. Finally, cover with mozzarella slices and drizzle with a little olive oil. Wrap the aluminum foil around the meat to create a tightly sealed parcel. The aluminum foil parcels keep the meat nice and juicy on the inside. Bake in the oven at 180°C (top/bottom heat) for about 30 minutes. To serve, unwrap the meat and serve with the meat juices. Serve with pasta, risotto, gnocchi, and/or salad.