Simple Recipes for Every Day
Pesto Chicken Bruschetta
- Serves: 6
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
- 10 ounces cherry tomatoes, halved or quartered
- 2 to 3 cloves of garlic, minced
- 1¼ teaspoons kosher salt
- ¼ 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 fresh basil leaves, thinly sliced
- 4 boneless, skinless chicken breasts (about 1¾ pounds)
- 4 slices fresh mozzarella
- Freshly cracked black pepper, to taste
- ½ cup pesto, homemade or store bought
Method
Preheat the oven to 400°F with a rack in the center position. See note.
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, remaining and 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.
Note: Alternatively, preheat the grill over medium-high heat. Place the chicken on the grill and cook until the internal temperature of the chicken reaches 165°F, about 5-6 minutes each side. Place a slice of fresh mozzarella on each breast and cook another 4-5 minutes, or until the cheese melts. Top the chicken with a dollop of pesto and a scoop of bruschetta. Serve immediately.