Pesto Chicken Bruschetta

Story by Holly
Pesto Chicken Bruschetta
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Pesto Chicken Bruschetta is quickly becoming my go-to recipe for summer entertaining. This delicious baked chicken covered in homemade pine nut and basil pesto is topped with fresh mozzarella and a bright tomato bruschetta. It just might be the most perfect combination of ingredients ever and is definitely a meal we’ll be making again and again this summer.

HELLO SUMMER! 

In our house we’ve officially entered into the summer garden phase where we are trying to use up everything we've grown. With fresh herbs sprouting up everywhere, I can’t help but want to make all the herb forward recipes like...now! If you’ve been following along lately, you know how much we love our herbs this time of year. (I know, I know...we talk about them a lot!) 

We’ve recently put them to good use in..

  • This chimichurri to slather all over our steaks and EVERYTHING ELSE. 
  • This gremotata for all of our roasted potato needs.
  • This green goddess sauce - perfect for grilled cheese, crudités, or you name it!
Pesto Chicken Bruschetta

For this post, we are in full on weeknight dinner mode and hoping that this recipe is one you’ll add to your rotation and make over and over again (just like we do). 

For this dish we had so much fun working with Diamond of California’s pine nuts! What a treat it was ripping into those packages of tiny little buttery nuts. This may be the food blogger in me, but there is something particularly magical about pine nuts. 

Pesto Chicken Bruschetta

We wanted to get creative with this recipe, but couldn't bear to stray too far away from a classic pesto. To me, there is nothing better than sweet basil, salty parmesan, and robust pine nuts all blended into one stunning pesto. I just know you're going to love it paired with fresh mozzarella and our bright bruschetta as much as I do. 

Is homemade pesto really better than store bought?

While you can totally use store bought pesto for any recipe (we get it, busy times call for desperate measures when it comes to cooking), we cannot recommend anything short of making your pesto at home. What I like about homemade pesto is that you can taste all the individual ingredients in each bite. I could literally eat it by the spoonful (and you will never hear me say that about the store bought stuff). 

Pesto Chicken Bruschetta

Homemade pesto is..

  • Easy to make and comes together quickly!
  • Way more delicious than the store bought stuff (see above). 
  • Easy to freeze! (A thousand times YES to this one.) Make a big batch and save yourself time in the future. 

Pesto can also be added to so many other dishes - like tomato soup or this Heirloom BLT. We simply can’t get enough of it! We put it in our eggs, on grilled cheese...the list goes on and on. 

Pesto Chicken Bruschetta

We hope you love this recipe as much a we do. Some classics just can’t be beat, and a perfect pesto made with fresh Diamond of California’s pine nuts and paired with mozzarella and bruschetta is definitely one such combo! 

If you make this dish, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and be sure to tell your friends where you discovered the recipe!

This sponsored post is written by TMP on behalf of Diamond of California The opinions and text are all ours. Thank you for supporting the brands we love.

Pesto Chicken Bruschetta

Serves 4

Basil Pesto

2 cup basil leaves
1 cup Diamond of California Pine Nuts
1/2 cup freshly grated parmesan cheese
2 cloves of garlic
1/3 cup olive oil

Tomato Bruschetta

10 oz cherry tomatoes, halved or quartered if large
2-3 cloves of garlic, minced
1/4 tsp pepper
1/4 tsp salt
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp lemon juice
4 leaves fresh basil, cut into thin strips

Ingredients

4 chicken breasts
4 slices fresh mozzarella

Method

  1. Heat oven to 400°F with a rack in the middle position. Alternatively heat your outside charcoal or gas grill.
  2. Place all ingredients for the pesto into a small food processor and pulse until combined. I like my pesto a little bit "chunky" but tastes differ, so feel free to make it as smooth as possible. Also feel free to add more olive oil a little at a time if necessary. Set pesto aside.
  3. In a small bowl, toss together all ingredients for the tomato bruschetta. Set aside to let the flavors mingle.
  4. Pat the chicken dry and rub with a little olive oil, if desired. Sprinkle with salt, pepper.

5. For baking the chicken in the oven: Place the chicken breasts in a baking dish and bake until the internal temperature of the chicken is 165° F. About 30-40 minutes. When the chicken is almost done baking, place a slice of fresh mozzarella on each breast. Remove from oven when it is slightly melted but not dripping down the sides of the chicken.

For grilled chicken: Place the chicken on the grill and cook until the internal temperature of the chicken is 165° F. When the chicken is almost done being grilled, place a slice of fresh mozzarella on each breast. Remove from the grill when it is slightly melted but not dripping down the sides of the chicken.

6. Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta. Serve immediately.