Ingredients
- Chicken breasts (boneless, skinless) – 2 large (about 6 oz each)
- Bruschetta topping – 1 cup
- Pesto – 1/4 cup
- Olive oil – 2 tablespoons
- Balsamic glaze – 2 tablespoons
- Mozzarella cheese (shredded) – 1/2 cup
- Salt – 1/4 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Place chicken breasts in the prepared baking dish. Drizzle with olive oil, then sprinkle with salt and pepper.
- Step 3: Bake chicken for 20-25 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Step 4: Remove chicken from oven and spread pesto evenly over the top of each breast. Then, spoon bruschetta topping over the pesto.
- Step 5: Sprinkle mozzarella cheese over the bruschetta topping. Return to the oven and bake for another 5 minutes, or until cheese is melted and bubbly.
- Step 6: Drizzle with balsamic glaze before serving.
Notes
- Store leftover Pesto Bruschetta Chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm in a low oven (around 300°F/150°C) to prevent the chicken from drying out, or microwave in short bursts.
- Serve this chicken with a side of roasted vegetables or a light salad for a complete and vibrant meal.
- For extra flavor, marinate the chicken in a little balsamic vinaigrette for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American