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.
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
Instructions
- Preheat the oven to 400°F, ensuring the oven rack is positioned in the center.
- 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.
- 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.
- 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.