Baked Mozzarella Chicken Breast with Pastry & Pesto - take your baked mozzarella chicken up a notch by adding pesto and a crunchy pastry top!
Pre heat oven to 210c, and line a rimmed baking tray with baking paper and set aside.
Take your pastry sheet out of the freezer to thaw while you prepare the rest of the ingredients.
Using a meat mallet (or something else heavy!) lightly pound out the thicker end of each breast, just to make them the same thickness all over.
Place breasts on to the prepared tray, then spread 2 tsp of basil pesto onto each breast.
Place overlapping slices of mozzarella on top of the pesto, then roughly spread another 2 tsp of basil pesto on top of mozzarella.
Place overlapping slices of tomato on top of final pesto layer and sprinkle with salt and pepper, then set aside briefly.
With a sharp knife, divide the sheet of puff pastry into quarters. Then cut each individual quarter into 4 even strips.
Place 4 strips over each layered chicken breast leaving space between each strip, and lightly tuck the ends of the pastry under the chicken. It's ok to stretch it slightly if you need to. See video.
Bake for 20 mins, or until chicken is cooked through.
Click here for my Basil Pesto recipe. This tastes soooo much better than store-bought pesto, and in my opinion is worth taking the time for. Plus you can keep the leftovers in the fridge. You can of course use store-bought pesto! The chicken will still taste great!
Cooking time - this will depend on the size of the chicken breasts. As we all know, they can vary a lot in size. My tip would also be to try and get breasts that are roughly the same size so they bake evenly.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*