Pesto Bruschetta Chicken
Ingredients
Chicken:
- 2 large boneless skinless chicken breasts, pounded to even thickness
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 lemon for juicing
- 4 slices fresh mozzarella preferably Galbani Thin Sliced
Bruschetta Topping:
- 1 cup diced tomatoes about 1-2 medium tomatoes
- 2 tbsp fresh basil leaves thinly sliced
- 1 clove garlic grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings:
- 1/4 cup homemade basil pesto or store-bought, but homemade is recommended
- 2 tbsp balsamic glaze for drizzling
Instructions
Prepare the Bruschetta Topping:
- In a medium bowl, combine 1 cup diced tomatoes, 2 tbsp sliced basil, 1 grated garlic clove, 1 tbsp olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
- Mix well and set aside.
Season and Sear the Chicken:
- Rub 2 chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and 1/4 tsp pepper.
- Heat a large skillet over medium heat with 1 tbsp olive oil.
- Cook chicken for 3-5 minutes per side until golden and cooked through (internal temperature of 165°F).
- Halfway through cooking, squeeze the juice of 1/2 lemon over the chicken for brightness.
Add Mozzarella:
- Reduce heat to low and top each chicken breast with 2 slices of mozzarella.
- Cover the skillet with a lid and cook for 1-2 minutes until the cheese melts.
Assemble and Serve:
- Remove from heat and spread 2 tbsp homemade pesto over each chicken breast.
- Spoon the bruschetta topping evenly over the pesto.
- Drizzle with 2 tbsp balsamic glaze.
- Serve immediately as a vibrant summer dinner, garnished with extra basil if desired.
Notes
- Even Thickness: Pound chicken breasts to ensure even cooking; a meat mallet works best.
- Check Doneness: Use a meat thermometer to confirm chicken reaches 165°F for safety.
- Homemade Pesto: Make your own pesto for the freshest, most vibrant flavor in this summer dinner.
- Fresh Tomatoes: Choose ripe, firm tomatoes for the bruschetta to avoid excess liquid.
- Melt Cheese Carefully: Add mozzarella only after cooking to prevent overcooking the chicken.