Pesto Chicken Bruschetta

Servings: 4


2 tablespoons olive oil, divided
1 teaspoon coarsely chopped garlic, divided
8 slices sourdough bread, cut diagonally 1/4-inch thick
1/2 cup (about 2 ounces) grated Wisconsin asiago cheese
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 chicken breast halves, boneless and skinless
12 slices (8 ounces) Wisconsin Fresh mozzarella cheese, sliced 1/4-inch thick
2 tomatoes, each cut into 4 slices

Cooking Directions:

In a 10-inch skillet, heat 1 tablespoon of olive oil and 1/2 teaspoon garlic. Add 4 slices of bread. Cook over medium-high heat for 5 to 7 minutes or until toasted, turning once. Remove from the pan. Add the remaining oil and garlic; repeat the toasting process with the remaining bread slices. Remove from the pan and sprinkle 1/4 cup of the Asiago Cheese on the bread. Set aside.

In the same skillet, combine the pesto and pepper. Add the chicken, coating with the pesto. Cook over medium-high heat for 8 to 10 minutes, or until the chicken is brown, turning once.

To serve, place 3 slices of Mozzarella Cheese on each sandwich half; top with a tomato slice. Slice the chicken pieces in half horizontally, and place them on the tomato slices; sprinkle with the remaining Asiago Cheese.

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