Pesto Bruschetta Chicken (Print Version)
# Ingredients:
01 -
2 large chicken breasts, pounded to even thickness
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
4 slices Galbani thin sliced fresh mozzarella
08 -
1/4 cup basil pesto
09 -
2 tablespoons balsamic glaze
10 -
1/2 lemon
→ Bruschetta Topping
11 -
1 cup diced tomatoes
12 -
2 tablespoons basil leaves, thinly sliced
13 -
1 garlic clove, grated
14 -
1 tablespoon extra virgin olive oil
15 -
1/2 teaspoon red pepper flakes
16 -
1/2 teaspoon salt
17 -
1/4 teaspoon black 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 tablespoon olive oil and cook the chicken breasts for 5-7 minutes on each side or until the chicken is fully cooked. Halfway through the cooking process, squeeze the juice of half 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. Top the chicken breasts with basil pesto, the bruschetta mixture, and drizzle with balsamic glaze before serving.