If the chicken breasts are particularly thick, put them between two sheets of baking parchment and bash with a rolling pin until they’re an even thickness. Arrange the chicken breasts on top of the veg, then spread each with 1 tsp pesto. Tear or slice the mozzarella, and arrange the pieces over the chicken breasts. Bake for 30 mins until the chicken is cooked through and the sauce bubbling – when the chicken is cooked, the juices will run clear and a metal skewer inserted into the centre of the breast should come out very hot. If you like, slide under a hot grill for 3-5 mins until the cheese is deeply golden (watch carefully to ensure it doesn’t burn).
