Baked Pesto Chicken

This is one of the first dishes I made for dinner parties.  It was super easy and tasty.  I've tried different variations of this dish including marinating the chicken breasts overnight with the same lemon marinade in the Lemon-Herb Chicken or simply marinating the chicken breast with a balsamic vinegarette prior to following the remaining cooking directions.  The marinades do add different flavors to the original recipe, but marinating is definitely not necessary.  Again, it's all in your preference.

Ingredients:

• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
• 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil
• 2 plum tomatoes, sliced (optional)
• 3/4 cup (3 ounces) shredded mozzarella cheese

Directions:

1. Preheat oven to 400° F. Line baking sheet with heavy-duty foil. 
2. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.