So there's nothing like a little Italian Night, I usually always make my traditional Spaghetti Bolognese, but tonight I wanted to change it up a bit with a few fresh ingredients and some store bought pesto, and VIOLA !!  You've got a 30 minute meal with exploding flavors your family or S/O will think it took you hours. 

One thing we all are seeming to run out of this Winter is time, with the days simply flying by and the today to-do list piling up of yesterday's list, dinners can feel like a drag, especially to me being 7 months Pregnant!  Serve this Delicious Chicken Dish with a side of Rice Pilaf, Mashed Potatoes or anything your heart desires!

Now let's get started!

Ingredients 

• 2 skinless boneless chicken breasts
• Kosher salt
• Black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoon butter
• 1  6oz. Jar  of your choice Basil Pesto ( I used Mezzetta/Trader Joe's)
• 4-6 slices fresh mozzarella or sliced mozzarella cheese ( I used Sargento)
• 4-5 cocktail or small tomatoes sliced
• Balsamic glaze or Store Bought is perfectly fine
• Fresh basil slivered

Instructions

1.Preheat the oven to 400° F

2. Use a sharp, thin knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet (if you have a cast iron skillet, it works best, don't stress if you don't) over medium high heat and add the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned, about 3-4 minutes each.

3.Slather the tops of each chicken breast with the basil pesto, about 2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Put the skillet in the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165 degrees. F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

4. VIOLA!