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Mozzarella Chicken with Pesto

Source of Recipe


From "Real Fast Food" by Nigel Slater






List of Ingredients



• 2 large skinless, boneless chicken breast halves (about 1-1/4 lbs.)
  
• 1-1/2 Tbsp flour
  
• 1 Tbsp olive oil
  
• About 1/4 tsp kosher salt
  
• Fresh ground black pepper to taste
  
• 3 Tbsp prepared pesto sauce, divided
  
• 4 ounces mozzarella (preferably fresh), sliced into 8 pieces
  
• 2 Tbsp water
  






Instructions



1. Cut each chicken breast in half lengthwise. Place between sheets of plastic wrap and flatten with a meat pounder until about 1/4-inch thick. Dredge lightly in flour.
   
   
2. Heat a heavy 10-inch skillet over medium-high heat. Add about 1-1/2 teaspoons oil. When hot, put 2 pieces of chicken in pan and cook 2 minutes. Turn and season lightly with salt and pepper. Spread each with 1-1/2 teaspoons pesto and top with 2 pieces mozzarella. Sprinkle with pepper. Cook another 1 to 2 minutes, or until chicken is just cooked through. Transfer to a baking sheet and set aside. Repeat with remaining ingredients. Set skillet aside.
   
   
3. Place chicken on top oven rack under a hot broiler just until the mozzarella begins to melt. Pour 2 tablespoons water into skillet and add remaining tablespoon pesto. Stir to mix and release any browned bits on bottom of pan. Pour over chicken and serve.
   
   Makes 2 to 4 servings.