Pesto Chicken Bruschetta
Delicious Pesto Chicken Bruschetta topped with fresh ingredients.
Equipment
- Oven
- baking dish
- grill
- Mixing bowl
Ingredients
Fresh Ingredients
- 10 ounces cherry tomatoes, halved or quartered
- 2 to 3 cloves garlic, minced
- 1.25 teaspoons kosher salt
- 0.25 teaspoon freshly cracked black pepper plus more for serving
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon juice (from about 1 lemon)
- 4 leaves fresh basil thinly sliced
- 4 pieces boneless, skinless chicken breasts (about 1¾ pounds)
- 4 slices fresh mozzarella
- 0.5 cup pesto homemade or store bought
Instructions
Cooking Instructions
- Preheat the oven to 400°F with a rack in the center position.
- In a small bowl, combine the tomatoes, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons olive oil, vinegar, lemon juice, and basil. Set aside to marinate for 20 minutes.
- Pat the chicken dry with a paper towel and rub all over with the remaining 2 tablespoons olive oil and remaining 1 teaspoon salt. Place in a baking dish and bake until the internal temperature of the chicken reaches 165°F, about 20-25 minutes.
- Remove the chicken from the oven, place a slice of fresh mozzarella on each breast. Return to the oven until the cheese melts, 2-3 minutes more.
- Top the chicken with a dollop of pesto and a scoop of bruschetta. Serve immediately.
Notes
Alternatively, preheat the grill over medium-high heat for grilling the chicken.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 36gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 350mgIron: 2mg
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