pesto tomato chicken
Pesto Tomato Chicken
4
Servings |
1 hr
Ingredients

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

Directions

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. Some like their pesto a little bit "chunky" but feel free to make it as smooth as you prefer. 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 flavours mingle.

Pat the chicken dry and glace with a bit of olive oil, if desired. Sprinkle with salt and 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 reaches 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 reaches 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.