Italian Chicken Bake

Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping.


    • 1 to 1 1/2 pounds chicken breasts
    • 1/4 cup pesto
    • 1 (14 oz) can Italian style diced tomatoes
    • 1 cup Mozzarella cheese, shredded
    • 2 Tbls fresh basil, finely chopped


  1. Preheat oven to 400°F. Spray a 9” square baking dish (or casserole dish) with non-stick spray.
  2. Pour can of tomatoes into pan and spread evenly over the bottom. Nestle chicken breasts into the tomatoes. Spread about 1 tablespoon pesto over each piece of chicken.
  3. Bake for 25-30 minutes until chicken is cooked through (the internal temperature should be 165°F).
  4. Top with shredded cheese, and return to the oven for 5 minutes until melted. Use broiler if you want the cheese browned.
  5. Remove from oven and sprinkle with basil. Serve immediately and store any leftovers in the fridge.

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