Pesto Bruschetta Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 large chicken breasts, pounded to even thickness
02 -
1 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp Italian seasoning
05 -
1 tsp salt
06 -
¼ tsp black pepper
07 -
4 slices Galbani thin sliced fresh mozzarella
08 -
¼ cup basil pesto
09 -
2 tbsp balsamic glaze
10 -
½ lemon
→ Bruschetta Topping
11 -
1 cup diced tomato
12 -
2 tbsp basil leaves, thinly sliced
13 -
1 garlic clove, grated
14 -
1 tbsp extra virgin olive oil
15 -
½ tsp red pepper flakes
16 -
½ tsp salt
17 -
¼ tsp pepper
# Instructions:
01 -
In a bowl, add the diced tomatoes, basil, garlic, olive oil, red pepper flakes, salt, and pepper. Mix until well combined. Set aside.
02 -
Rub the chicken breasts with olive oil, Italian seasoning, salt, pepper, and garlic powder.
03 -
Heat a large skillet with 1 tbsp olive oil and cook the chicken breasts for 5-7 minutes on each side or until the chicken is cooked through. Halfway through the cooking process, squeeze half of a lemon over the chicken.
04 -
Once the chicken is cooked, reduce the heat and top each chicken breast with two slices of Galbani fresh mozzarella cheese. Cover the skillet with a lid until the cheese melts.
05 -
Remove the skillet from the heat and top the chicken breasts with basil pesto, the bruschetta topping, and drizzle with balsamic glaze. Serve immediately.