Pesto Chicken Bruschetta Recipe
Tagged in Bread
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Directions
In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.
In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.
Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.
Makes 4 servings.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic
- coarsely chopped
- 8 (1/4-inch) diagonal slices sourdough bread
- 1/2 cup Asiago cheese
- grated
- 2 tablespoons prepared pesto
- 1/4 teaspoon pepper
- 4 boneless
- skinless chicken breast halves
- 12 slices mozzarella cheese
- 2 tomatoes
- sliced
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