Pesto Chicken with Tomatoes, Spinach and Balsamic Glaze
Prep time
Cook time
Total time
Serves: 2-4
  • 2 boneless skinless chicken breasts
  • 2 bags spinach
  • 1 container heirloom tomatoes
  • 8 ounces mozzarella cheese
  • 4 tablespoons pesto
  • 2 cups seasoned panko bread crumbs
  • 1 cup balsamic vinegar
  • 1 garlic clove
  • 1 tablespoons olive oil
  • ⅛ teaspoon crushed red pepper
  • Garlic powder
  • Salt
  • Pepper
  1. Pre heat oven to 375 degrees and wrap baking sheet in aluminum foil.
  2. Prepare chicken by cutting chicken breasts in half to make 4 thin chicken breasts (or you can purchase thinly sliced chicken breasts). Season with salt and pepper. Place chicken into a zip loc bag and cover with 4 tablespoons pesto. Let marinate for at least 15 minutes.
  3. While the chicken is marinating, pour panko breads crumbs in a shallow dish. Once chicken is marinated cover with panko bread crumbs and place in a 375 degree oven for 15 minutes.
  4. After 15 minutes, place two slices of mozzarella cheese on top of each chicken breast and place back into the oven for 5 minutes to melt.
Roasted Tomatoes
  1. Prepare the tomatoes by placing them on a foil lined baking sheet. Drizzle with olive oil, salt, pepper, and garlic powder. Put into 375 degree oven with chicken until tomatoes start to pop and wilt, about 25 minutes.
  1. Heat olive oil in a large saute pan over medium heat. Add both bags of spinach with 1 garlic clove. Season with salt, pepper, and crushed red pepper. Turn heat to low as spinach begins to wilt.
Balsamic Glaze
  1. Pour 1 cup of balsamic vinegar into a small sauce pan over medium high heat until it begins to slightly boil then turn heat down for the vinegar to simmer about 10-15 minutes until it coats the back of a spoon.
Assemble entrée by placing spinach in the middle of your plate, top with chicken, tomatoes, and then drizzle with balsamic glaze.
Do not over salt the dish as the pesto and bread crumbs are salty already. I seasoned the chicken breasts, tomatoes, and spinach very lightly with salt. Do use a good amount of pepper for balance. As far as the other seasonings, garlic powder and crushed red pepper. Use as much or as little as you would like. I dusted the tomatoes with garlic pepper and used ⅛ teaspoon crushed red pepper. Bake time for chicken breasts may very depending on how thick the chicken is. Mine took exactly 20 minutes which included time to melt cheese.
Recipe by Stuck On Sweet at