Pesto Chicken Bruschetta Recipe

Ingredients

• 2kg Chicken breast

• 4 Slices fresh mozzarella

• 2 tbsp Olive oil

• 1 tsp Salt

• Fresh ground black pepper, to taste

Basil Pesto

• 2 cup Basil leaves

• 1 cup Pine nuts

• 1/2 cup Freshly grated parmesan cheese

• 2Cloves of garlic

• 1/3 cup Olive oil

Tomato Bruschetta

• 10 oz Cherry tomatoes, halved or quartered if large

• 2-3Cloves 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

Instructions

1. Heat oven to 400°F with a rack in the middle position. Alternatively heat your outside charcoal or gas grill to medium-high heat.
2. Place all ingredients for the pesto into a small food processor and pulse until combined. Feel free to make it as smooth as you'd like. Also feel free to add more olive oil a little at a time as 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. For baking the chicken in the oven: Place the chicken breasts in a baking dish & bake until the internal temperature of the chicken is 165° F. About 20-30 minutes depending on the size of your chicken breast. When the chicken is almost done baking, place a slice of fresh mozzarella on each breast. Remove from oven when it is slightly melted.
5. For grilled chicken: Place the chicken on the grill & 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.
6. Top the mozzarella slices with a scoop of pesto & a scoop of bruschetta. Serve immediately.