A friend brought this dinner over to us one night and it has become a permanent rotation. I actually like it better as leftovers for paninis.
Meat cooks much faster the thinner it is. It also cooks more evenly. I like pounding out chicken particularly. Two easy cleanup methods are to either use a large zip lock bag (preferrably the freezer kind) or lay out cling wrap/saran wrap and place the chicken between two layers. Use a meat pounder or a heavy pan to pound out the boneless chicken breasts to about 1/2″ thickness.
Place the chicken in a 9×13 pan and sprinkle with salt and pepper. Spread a heaping tablespoon (or two) of pesto over each chicken breast. If you like sundried tomatoes, I have seen jars of prepared sundried tomato spread too. Next sprinkle on a good layer of shredded mozzarella .
Bake at 375 for about 20-30 minutes. I like the cheese to brown.
Serve with a side of rice or pasta, some steamed veggies or a salad. I think this makes the best left overs for panini sandwiches. If you don’t have a press, take a brick and wrap it in foil. Place your chicken pesto sandwich (witch the bread buttered on both sides) in a skillet and the brick on top to press the sandwhich down. Flip the sandwhich over after a few minutes so it gets golden- like you would cook a grilled cheese.