Servings 4

4 chicken breasts
8 tablespoons pesto
8 slices tomato
1 cup grated mozzarella cheese
1/2 cup fresh spinach
2 tablespoons olive oil
salt and pepper
Pesto Yogurt Dipping Sauce
1/2 cup greek yogurt
2 tablespoons pesto


Preheat oven to 400 degrees.

Cut chicken breasts horizontally but do not cut all the way through. Open up.

Spread entire opens surface of chicken with 2 tablespoons pesto.

Add 2 sliced tomatoes to half of the chicken.
Top with 1/4 cup of grated mozzarella and a few spinach leaves.

Sprinkle with salt and pepper and drizzle on a bit of olive oil.
Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.

When olive oil is sizzling, carefully add chicken.
Sear on each side for 2-3 minutes using tongs to turn.

Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.

For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.