Description
Juicy pesto bruschetta chicken topped with melted mozzarella, fresh tomatoes, basil pesto, and balsamic glaze. A quick Italian-inspired summer dinner perfect for warm evenings.
Ingredients
Scale
- 2 large chicken breasts pounded to even thickness
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices fresh mozzarella
- 1/4 cup basil pesto
- 2 tablespoons balsamic glaze
- Juice of 1/2 lemon
- 1 cup diced tomatoes
- 2 tablespoons basil leaves thinly sliced
- 1 garlic clove grated
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a bowl combine diced tomatoes, basil leaves, grated garlic, olive oil, red pepper flakes, salt, and pepper. Mix well and set aside.
- Pound the chicken breasts to an even thickness.
- Rub the chicken with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Heat a skillet over medium heat with olive oil and cook the chicken for 5 to 7 minutes per side until fully cooked.
- Halfway through cooking squeeze lemon juice over the chicken.
- Reduce heat and place mozzarella slices on each chicken breast. Cover the skillet until the cheese melts.
- Remove from heat and top each chicken breast with basil pesto and the prepared bruschetta topping.
- Drizzle balsamic glaze over the chicken and serve.
Notes
- Pound the chicken evenly for juicy results.
- Use ripe fresh tomatoes for the best bruschetta flavor.
- Grill the chicken instead of using a skillet for a light smoky taste.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 540
- Sugar: 6
- Sodium: 820
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 52
- Cholesterol: 155