FBD

Pesto Chicken Bruschetta

ItalianChickenIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 1 tsp garlic, coarsely chopped
  • 8 each (1/4-inch) diagonal slices sourdough bread
  • 0.5 cup Asiago cheese, grated
  • 2 tbsp prepared pesto
  • 0.3 tsp pepper
  • 4 each boneless, skinless chicken breast halves
  • 12 slice mozzarella cheese
  • 2 each tomatoes, sliced

Instructions

  1. 1

    In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.

  2. 2

    Add 4 slices bread.

  3. 3

    Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted.

  4. 4

    Remove from pan.

  5. 5

    Add remaining oil and garlic; repeat with remaining bread slices.

  6. 6

    Sprinkle 1/4 cup Asiago on bread.

  7. 7

    In same skillet, combine pesto and pepper.

  8. 8

    Add chicken, coating with pesto.

  9. 9

    Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.

  10. 10

    Place 3 slices of mozzarella on each bread slice; top with tomato slice.

  11. 11

    Slice chicken pieces in half horizontally.

  12. 12

    Place on tomato; sprinkle with remaining Asiago cheese.

  13. 13

    Makes 4 servings.

Tags

greekbread-baker-bible