Pesto Recipe

Make the pesto

In a food processor or blender, combine basil leaves, garlic cloves, pine nuts, and grated Parmesan. Pulse until coarsely chopped.

With the processor running, slowly stream in the extra-virgin olive oil until the mixture becomes a smooth paste. Scrape down the sides as needed. Stir in lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

In a small saucepan over low heat, melt 1 tablespoon butter. Add 1 cup heavy cream and warm gently until it begins to steam (do not boil). Stir in 3/4 cup of the prepared pesto into the warm cream until fully combined, creating a smooth pesto cream sauce. If sauce is too thick, thin with 1-2 tbs warm water or additional cream. Keep warm on the lowest heat setting while preparing chicken.

Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is hot and shimmering, add the chicken breasts. Sear undisturbed for 4-5 minutes until a golden crust forms. Flip and reduce heat to medium. Cook an additional 5-7 minutes, or until internal temperature reaches 160°F (71°C). Cooking time will vary by thickness.

Once chicken is nearly cooked, spoon about 2-3 tbs of the warm pesto cream sauce over each breast. Top each breast with slices of fresh mozzarella (about 4 oz per breast, or to taste) and cover the skillet with a lid for 2-3 minutes, or until mozzarella has melted and chicken reaches 165°F (74°C).

Remove the chicken to a cutting board and let rest for 3-4 minutes. While resting, return any remaining pesto cream sauce to very low heat and stir. If using cherry tomatoes, toss them briefly in the skillet for 1 minute to warm and soften slightly.

To serve: Spoon a shallow pool of pesto cream sauce on each plate, set the mozzarella-topped chicken on the sauce, scatter warmed cherry tomatoes around, and garnish with torn fresh basil leaves. Serve immediately.