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Pesto Bruschetta Chicken

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A quick and flavorful dish combining seared chicken with fresh pesto and bruschetta topping, finished with melty mozzarella and a drizzle of balsamic glaze.

Ingredients

Scale
  • 2 Large Chicken Breasts (pounded to even thickness)
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 4 slices Galbani Thin Sliced Fresh Mozzarella
  • ¼ cup Basil Pesto
  • 2 tbsp Balsamic Glaze
  • ½ Lemon
  • 1 cup Tomato (diced)
  • 2 tbsp Basil Leaves (thinly sliced)
  • 1 Garlic Clove (grated)
  • 1 tbsp Extra Virgin Olive Oil
  • ½ tsp Red Pepper Flakes
  • ½ tsp Salt
  • ¼ tsp Pepper

Instructions

  1. In a bowl add the diced tomatoes, basil, garlic, olive oil, red pepper flakes, salt, and pepper. Mix until well combined. Set aside.
  2. Rub the chicken breasts with olive oil, Italian seasoning, salt, pepper, and garlic powder.
  3. 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.
  4. Once the chicken is cooked, reduce the heat and top each chicken with two slices of Galbani Fresh Mozzarella cheese. Cover the skillet with a lid until the cheese melts.
  5. Remove the skillet from the heat and top the chicken breasts with basil pesto, the bruschetta, and drizzle with balsamic glaze.

Notes

Serve with crusty bread or garlic toast and a simple green salad. The dish can be reheated gently and the bruschetta topping should be kept separate to maintain freshness.

Nutrition

Find it online: https://voxrecipes.com/pesto-bruschetta-chicken/