Courtesy of: Diana Gale from Domestic Goddess Wannabe
Place the boneless and skinless chicken breast on a baking tray. Season both sides with and black pepper. Coat both sides with pesto.
If you like, lay a few pieces of anchovies on top. Anchovies are very salty, so don’t use too many. Alternatively, you can also break the anchovy up into smaller pieces and scatter them on the pesto.
Grill this in the oven for 20-25 minutes. depending on the thickness of your chicken breast at 180°C, until the juices of the chicken flow clear (ie, no redness).
Serve, with either pasta or rice, and vegetables.
The chicken remains moist and juicy inside, and the flavor of the pesto is just amazing.
For the topping (optional)