Pesto Chicken Parmesan

Who would have thought this would be a hit?

Pesto Chicken Parmesan

1/2 jar of traditional basil pesto (though I'm toying with the idea of less)
1 can tomatoes
4 pieces chicken (boneless, skinless thighs preferred)
bread crumbs (optional)
mozzarella cheese (grated)
parmesan cheese
garlic and onions
salt and pepper

I start with a pot (Le Creuset) that can go in the oven - less to clean.

Saute the garlic and onions in oil.  Brown the chicken on all sides (if desired, coat in bread crumbs or flour first).  Season with salt and pepper.  Remove excess grease.

Spread the pesto over the chicken.  Pour the can of diced tomatoes over the pesto.  Cover with a liberal amount of mozzarella cheese and sprinkle pesto over all.  Bake at 350F until bubbly, and cheese is melted.

Serve with noodles - farfalle are a good choice.