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Pesto Chicken Bruschetta

We’re elevating classic pesto chicken with layers of fresh flavors—vibrant, homemade pesto, creamy mozzarella slices, and juicy, marinated tomatoes resting on tender chicken breasts for a delightful and easy-to-make summer dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (approximately 1¾ pounds)
  • 4 slices of fresh mozzarella
  • 10 ounces cherry tomatoes halved or quartered
  • 2 to 3 cloves of garlic minced
  • 4 fresh basil leaves finely sliced
  • ½ cup pesto homemade or store-bought
  • 4 tablespoons extra-virgin olive oil divided
  • 1¼ teaspoons kosher salt divided
  • ¼ teaspoon freshly cracked black pepper plus extra for serving
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon fresh lemon juice from approximately 1 lemon

Method
 

  1. Preheat the oven to 400°F, ensuring the oven rack is positioned in the center.
  2. In a small bowl, mix together the cherry tomatoes, minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons of olive oil, white balsamic vinegar, lemon juice, and sliced basil. Allow this mixture to marinate for 20 minutes, enabling the flavors to meld.
  3. Using a paper towel, gently pat the chicken breasts dry. Rub each piece with the remaining 2 tablespoons of olive oil, sprinkling evenly with 1 teaspoon of salt. Place the chicken in a baking dish and bake until an internal temperature of 165°F is reached, about 20-25 minutes. Remove the dish from the oven and lay a slice of mozzarella over each breast. Return the dish to the oven for an additional 2-3 minutes, or until the cheese has melted.
  4. To serve, add a generous dollop of pesto and a spoonful of the marinated bruschetta mixture atop each chicken breast. Serve immediately for optimal flavor.

Notes

Alternatively, the chicken can be grilled. Preheat the grill to medium-high heat, and grill the chicken for approximately 5-6 minutes per side until it reaches an internal temperature of 165°F. Add mozzarella slices to the chicken during the final 4-5 minutes of cooking, allowing the cheese to melt. Finish with pesto and a scoop of bruschetta, then serve immediately.