Chicken Caprese with Baby Spinach and Balsamic Vinagrette

6 Chicken Thighs
2/3 Cups Pesto
2 Cups Breadcrumbs
Mozzarella Cheese (at least 12 slices)
2 medium roma tomatoes sliced

Put the pesto in the refrigerator so the oil coagulates. Pre-heat the oven to 350.

Rub the chicken thighs with 1 T of the pesto, ensuring you stuff some under the skin. Roll each pesto covered piece in the bread crumbs and place on an oiled cookie sheet, skin side up. Bake in the pre-heated oven 40 to 50 minutes until 150 to 160 degrees. Place two tomato slices on each chicken thigh and cover with a slice or two of the cheese, then back into the oven for a few minutes until it melts. Salt and Pepper to taste. Place on a plate on a bed of greens and enjoy.

Beef, Pork, Chicken