• 2 boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 medium tomato, sliced
• 3 ounces fresh mozzarealla, halved and sliced
• 1/4 cup prepared pesto
• 8 cups broccoli florets
• 2 tablespoons extra-virgin olive oil
Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.