3 chicken breasts
Tomato (they suggested roma tomatoes)
Preheat oven to 400 degrees. Both to add extra servings and to make it cook faster, I butterflied the chicken and laid the 6 pieces in a greased 9x13 pan, rather than leaving the pieces whole. Spread 1-2 Tbsp of pesto on the chicken.
Stars: 3. Alright, so my problem was the half recipe's fault and half my own. My fault lies in the tomatoes. Forgetting that I had butterflied the chicken, I still cut the tomatoes into 1/2 inch slices, which was too thick. The result was too watery and tasteless. I think that it would have been much better with the correct ratio.
Beyond that, the recipe was pretty bland. My guess is that it comes from the complete lack of seasoning other than the pesto. Tomatoes and mozzarella are both extremely neutral, and basil pesto is not THAT strong. I think that seasoning with salt and pepper before spreading the pesto would help. I also think that a bit more pesto than I had used would be good. All in all, I'll try it again, but definitely with modifications.