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Pesto Chicken Bruschetta

Pesto chicken bruschetta on a serving platter. Chicken topped with melted mozzarella, pesto and 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

  1. Preheat the oven to 400°F with a rack in the center position. See note.

  2. 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.

  3. 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.

  4. 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.