- 2 pounds chicken breasts
- 3 cups balsamic vinegar
- 1/4 cup olive oil
- 3/4 cup pesto
- 2 tomatoes, sliced
- 16oz ball fresh mozzarella, sliced
- fresh basil leaves
Cut chicken in half to reduce thickness if breasts are very plump. Puncture chicken with fork to help absorb marinade. Place in ziploc bag and add balsamic vinegar until covered. Drizzle olive oil into bag and incorporate well. Zip up bag and refrigerate for 4 hours to overnight. I suggest placing it in a bowl in case of leaks. Please note: the longer the chicken marinates, the stronger the balsamic vinegar will be. I prefer it overnight, whereas my husband prefers 6-8 hours.
Preheat oven to 375 degrees. Line baking sheet with foil and place chicken breasts on it. Bake for 15 minutes.
While the chicken is baking cut up tomatoes and mozzarella.
When chicken is done spoon 1 tablespoon of pesto onto each breast.
Finish the layering with a slice of mozzarella. Place back in oven for about 10-15 minutes, until cheese is melted and chicken is done.