2tablespoonssun dried tomato pestoor red pepper pesto
2slicesmozzarella cheeseor about 1 cup shredded mozzarella cheese
Preheat oven to 425F.
Line a small baking sheet with foil.
Place the green beans on the baking sheet and toss in olive oil and garlic salt. Add in the breadcrumbs and toss to fully coat. Push green beans to one side of the baking sheet.
Pat chicken breast dry with a paper towel. Season each side with salt and pepper to taste.
Lay chicken breasts on opposite side of the baking sheet, as shown.
Carefully spread on 1 tablespoon of pesto to each chicken breast.
Cover each with slice of cheese or shredded cheese.
Cook for 25 minutes or until chicken reaches internal temperature of 165F.
Serve and enjoy!
Note: This recipe can easily be doubled. Just use the scroll on the recipe card to see ingredient amounts. Great as leftovers for lunch the next day! Just wrap tightly and store in the fridge, then microwave for 1-2 minutes when ready to serve.