Pesto Bruschetta Chicken
Delicious chicken breasts topped with pesto and fresh bruschetta for a quick and flavorful meal.
Equipment
- Large Skillet For cooking the chicken.
Ingredients
Main Ingredients
- 2 large Chicken Breasts, pounded to even thickness
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 0.25 tsp Black Pepper
- 4 slices Galbani Thin Sliced Fresh Mozzarella
- 0.25 cup Basil Pesto
- 2 tbsp Balsamic Glaze
- 0.5 unit Lemon
Bruschetta Topping
- 1 cup Tomato, diced
- 2 tbsp Basil Leaves, thinly sliced
- 1 clove Garlic, grated
- 1 tbsp Extra Virgin Olive Oil
- 0.5 tsp Red Pepper Flakes
- 0.5 tsp Salt
- 0.25 tsp Pepper
Instructions
- In a bowl, combine diced tomatoes, basil, grated garlic, olive oil, red pepper flakes, salt, and pepper. Mix well and set aside.
- Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Make sure to coat them evenly for the best flavor.
- Heat a large skillet over medium heat and add 1 tbsp olive oil. Cook the seasoned chicken breasts for 5-7 minutes on each side, or until fully cooked. To keep the chicken moist and flavorful, squeeze lemon juice over the chicken halfway through cooking.
- Once the chicken is cooked, reduce the heat. Top each chicken breast with two slices of Galbani Fresh Mozzarella. Cover the skillet with a lid and let the cheese melt, creating a gooey and delicious topping.
- Remove the skillet from heat. Add a dollop of basil pesto on top of each chicken breast, then spoon the bruschetta topping over the pesto. Drizzle with balsamic glaze for an extra layer of flavor.
Notes
For a twist, you can grill the chicken breasts instead of pan-searing them for a smoky flavor.