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Ingredients
  • 8 (4 ounce) chicken cutlets
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup refrigerated basil pesto (such as Buitoni)
  • 4 medium plum tomatoes, sliced
  • 1 ½ cups shredded whole-milk mozzarella cheese
  • ¼ cup thinly sliced fresh basil
  • 2 tablespoons pine nuts, lightly toasted
Steps
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