Spread the pesto well on each of the slices. You can stack one on top of the other. We put such breasts in the oven for about 30 minutes to make them taste like pesto.
After 30 minutes:Take the breasts out of the refrigerator.Place them on the baking tin.Place the sliced mozzarella on them.
We do not have to lubricate with anything because the pesto has olive oil in it, and besides, the chicken breasts let go of juice, and they will be in such a mixture not so much as bake, but stew.
Bake for about 30-40 minutes at 180. However, make sure that the sauce in which they are baked does not evaporate until the end because our food will be dry, and it should be juicy and aromatic. If we serve it quickly, the sauce will be continuous, and I love this version the most. You can also use the prepared breasts on the next day for sandwiches, as long as they are left.