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Pesto Bruschetta Chicken

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Pesto Bruschetta Chicken combines juicy chicken breasts with bold basil pesto and a fresh tomato bruschetta topping. This light yet flavorful dish is perfect for weeknight dinners or special occasions.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil (plus extra for bruschetta)
  • Salt and pepper to taste
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 1/2 cups cherry tomatoes, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 1 cup shredded mozzarella cheese (optional)

Instructions

  1. Season chicken breasts with salt and pepper, and brush lightly with olive oil.
  2. Grill or sear chicken over medium heat for 6-7 minutes per side until golden and cooked through.
  3. In a bowl, mix diced cherry tomatoes, garlic, chopped basil, a splash of olive oil, and balsamic vinegar to make the bruschetta topping.
  4. Once the chicken is cooked, spoon pesto over each piece while hot.
  5. Top each chicken breast with the bruschetta mixture.
  6. If using mozzarella, place under broiler for 2-3 minutes until cheese is bubbly and golden.
  7. Serve hot, optionally over greens or with a side of your choice.

Notes

  • Use homemade pesto for extra fresh flavor if possible.
  • For a vegan version, use plant-based chicken and dairy-free pesto and cheese.
  • To avoid soggy texture, reheat chicken separately and top with fresh bruschetta afterward.
  • Baking the chicken is a great alternative if you don’t want to grill.
  • Let the bruschetta topping sit in the fridge for a couple of hours to intensify flavor.

Nutrition

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