Chicken Pesto Parmesan (Non-Breaded) - cooking recipe

Ingredients

4 boneless skinless chicken breasts (thawed if using frozen)
2 cups tomato sauce (you can use regular spaghetti or pizza sauce)
4 teaspoons prepared pesto sauce
1/2 cup parmesan cheese, shredded (or a mixture of parmesan and mozzarella)

Preparation

Spoon a little tomato sauce in a baking pan to cover the bottom and lay chicken breasts on top. Add more sauce around (but not on top of) breasts as desired, but only enough to come a little way up the sides of the chicken - make sure the top is uncovered!.
Divide and spread pesto on each chicken breast, adjusting the quantity depending on how much you like pesto - I use a lot!
Bake at 350 for 30-40 minutes until chicken is done (juices run clear). The exact amount of time will vary depending on the size/thickness of your chicken, so you have to watch them (I recommend a meat thermometer).
About 5-10 minutes before chicken is done, top each breast with shredded cheese.
Serve chicken breasts with or without pasta, spooning sauce from the pan around or on top of chicken.