4 plum tomatoes

1/2 C. shredded part-skim mozzarella cheese

2 T. grated Parmesan cheese

1 pound thinly sliced chicken breast cutlets (8 pieces)

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

2 T. prepared pesto sauce

 

Preheat the broiler. Coat a rimmed baking sheet with olive oil cooking spray. Thinly slice the tomatoes lengthwise, discarding the core and the outside slices, to get 16 slices. Mix the mozzarella and Parmesan in a small bowl. Arrange the chicken cutlets on the prepared baking sheet. Sprinkle with the salt and red-pepper flakes, and spread each with equal amounts of pesto. Broil the chicken 2″ to 4″ from the heat for 5 minutes, or until no longer pink in the thickest part and the edges are lightly browned. Remove from the oven. Top each piece of chicken with 2 tomato slices, overlapping if necessary, and sprinkle evenly with the mixed cheeses. Broil for 1 to 2 minutes longer, just until the cheese is melted and the tomatoes are heated. Serve right away.