PESTO CHICKEN BRUSCHETTA
PESTO CHICKEN BRUSCHETTA
INGREDIENTS
Cherry tomatoes, halved or quartered 10 ounces
Salt 1/4 teaspon
Freshly cracked black pepper ¼ teaspoon
Extra-virgin olive oil 4 tablespoons
White balsamic vinegar 1 tablespoon
Fresh lemon juice (from about 1 lemon)
Fresh mozzarella 4 slices
LET'S GET COOKING!
Preheat the oven to 400°F with a rack in the center position
STEP 1 - PREP THE BRUSCHETTA
In a small bowl, combine the tomatoes, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons olive oil, vinegar, lemon juice, and basil. Set aside to marinate for 20 minutes.
STEP 2 - PREP THE CHICKEN
- Pat the chicken breast dry with a paper towel, then drizzle with remaining 2 tablespoons olive oil, and 1 teaspoon salt.
- Place in a baking dish and bake for about 20 -25minutes or internal temperature of the chicken reaches 165°F.
- While the chicken breast are cooking, follow the package instructions to heat the Roasted Garlic Bread.
- Remove the chicken from the oven and place a slice of fresh mozzarella on each breast. Return to the oven to melt the cheese. About 2-3 minutes or until top golden brown.
- Lightly steam the Garden Blend and reserve warm until ready to serve.
STEP 3 – PUTTING IT ALL TOGETHER
- Top the chicken with a dollop of pesto and a scoop of bruschetta.
- Serve immediately with warm Roasted Garlic Bread & Garden Blend.
- Don't forget to share what you Cook with Wild Fork!