Pesto Chicken with Tomatoes & Mozzarella

I just had to post this recipe because I thought it was so good! I made it yesterday and just had leftovers tonight for dinner. It is very flavorful and moist! I modified a recipe from www.food.com to work with what I had on hand and also reduce calories.

6 boneless skinless chicken breasts (mine were about 5oz each)
salt and pepper
4 tablespoons jared basil pesto sauce
4 teaspoons minced garlic
1 teaspoon Italian seasoning
4-6 small (cherry) tomatoes, sliced
3 slices mozzarella cheese

Place chicken breasts in a casserole dish and season both sides with salt and pepper. Spread 1 tablespoon pesto sauce and 2 teaspoons of the minced garlic onto the chicken. Flip them over and spread on the remaining 3 tablespoons of pesto sauce and 2 teaspoons of garlic. Sprinkle Italian seasoning on top. Bake at 400 degrees for 25-35 minutes or until the chicken is cooked through and no longer pink in the center. Remove from oven and place the tomato slices on the chicken. Top each chicken breast with 1/2 a slice of the mozzarella cheese. Return to oven and bake for an additional 5-10 minutes until the cheese has melted.

This is the nutrition info based on the kind of pesto I used and the size of my chicken.

Serves 6, each serving:
Cal: 239
Fat: 12
Sat Fat: 3
Trn Fat: 0
Chol: 87
Sod: 323
Carbs: 4
Fiber: 1
Sugar: 1
Protein: 32

Here is the link to the original recipe, that uses less chicken and more pesto, the refrigerated kind. There are quite a few pictures and reviews too. Don't believe the nutrition info you see there though - no way that could be right. I think they left something out of that calculation!

http://www.food.com/recipe/baked-pesto-chicken-23425