Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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 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 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.

Enter the food name below and we'll give you a few ideas.