Pesto Chicken Caprese

Now that I have started this blog, I have gotten lots of emails suggesting new recipes! How exciting! I have not made this recipe yet, but I'll be fixing it tonight. Ill update the post tomorrow if I have any edits or thoughts. I have included several modifications, so skip over what you don't need.

Ingredients:
1 lb of thin chicken cutlets (if you can't find these, or if you already have chicken breasts at home you want to use, see below for a note)
1 container pesto (or, if you're feeling fancy, see below for a homemade pesto recipe)
2 tomatoes (I HATE tomatoes, so I can't be very helpful regarding what kind to buy...buy whatever vatiety you like) OR 1 jar roasted red bell peppers
1 ball fresh mozzerella (found near deli in the fancy cheese section at most grocery stores)

Directions:
For homemade pesto: In a blender or food processor, purée 2 cups fresh basil, 1 garlic clove, a pinch of salt, 2 Tbsp pine nuts, 1/2 cup grated Parmesan, and 1/2 cup extra-virgin olive oil.

If working with chicken breasts rather than cutlets: Put 1 chicken breast in a large plastic baggie. Remove the air from the bag and seal it. Use a mallot, heavy pan, or other heavy, flat object, to pound out the chicken into a thin cutlet. Repeat with the remaining chicken breasts.

Preheat oven to 325 degrees. Season 1 pound of thin chicken cutlets with salt and pepper. Grill for about 4 minutes per side. If you'd rather not fire up the grill, saute the chicken in a preheated pan with a little swirl of olive oil, on medium-high heat, following the same time instructions.

Top each cutlet with a scoop of pesto as a slice (or two) of the fresh mozzerella. Put the pan in the oven for a few minutes to heat the pesto and slightly melt the cheese. Remove from the oven, transfer to a plate, and top with a slice of tomato or a roasted red bell pepper.