2 cup basil leaves
1 cup pine nuts
1/2 cup freshly grated parmesan cheese
2 cloves of garlic
1/3 cup olive oil
10 oz cherry tomatoes, halved or quartered if large
2-3 cloves of garlic, minced
1/4 tsp pepper
1/4 tsp salt
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp lemon juice
4 leaves fresh basil, cut into thin strips
4 chicken breasts
4 slices fresh mozzarella
Heat oven to 400°F with a rack in the middle position. Alternatively heat your outside charcoal or gas grill.
Place all ingredients for the pesto into a small food processor and pulse until combined. I like my pesto a little bit "chunky" but tastes differ, so feel free to make it as smooth as possible. Also feel free to add more olive oil a little at a time if necessary. Set pesto aside.
In a small bowl, toss together all ingredients for the tomato bruschetta. Set aside to let the flavors mingle.
Pat the chicken dry and rub with a little olive oil, if desired. Sprinkle with salt, pepper.
For baking the chicken in the oven: Place the chicken breasts in a baking dish and bake until the internal temperature of the chicken is 165° F. About 30-40 minutes. When the chicken is almost done baking, place a slice of fresh mozzarella on each breast. Remove from oven when it is slightly melted but not dripping down the sides of the chicken.
For grilled chicken: Place the chicken on the grill and cook until the internal temperature of the chicken is 165° F. When the chicken is almost done being grilled, place a slice of fresh mozzarella on each breast. Remove from the grill when it is slightly melted but not dripping down the sides of the chicken.
Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta. Serve immediately.