Pesto chicken bruschetta recipe

Recipe for pesto chicken bruschetta in our easy yeast bread recipes collection.

Recipe ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic, coarsely chopped
• 8, 1/4 inch, diagonal slices sourdough bread
• 1/2 cup Asiago cheese, grated
• 2 tablespoons prepared pesto
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves
• 12 slices mozzarella cheese
• 2 tomatoes, sliced

How to make pesto chicken bruschetta

• In a 10 inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread.
• Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan.
• Add remaining oil and garlic. Repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.
• In same skillet, combine pesto and pepper. Add chicken, coating with pesto.
• Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.
• Place 3 slices of mozzarella on each bread slice. Top with tomato slice.
• Slice chicken pieces in half horizontally. Place on tomato. Sprinkle with remaining Asiago cheese.

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