Indulge in the fresh flavors of this Pesto Chicken Bruschetta. Juicy chicken breasts topped with melty mozzarella and a vibrant bruschetta mix sit atop crispy garlic ciabatta. Paired with asparagus, this dish is a bright, satisfying meal perfect for fall.
10 ounces cherry tomatoes, halved or quartered
¼ teaspoons kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving
4 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice (from about 1 lemon)
4 slices fresh mozzarella
½ cup pesto, homemade or store bought
Preheat the oven to 400°F with a rack in the center position
In a small bowl, combine the tomatoes, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons olive oil, vinegar, lemon juice, and basil. Set aside to marinate for 20 minutes.
Pat the chicken breast dry with a paper towel, then drizzle with remaining 2 tablespoons olive oil, and 1 teaspoon salt.
Place in a baking dish and bake for about 20 -25minutes or internal temperature of the chicken reaches 165°F.
While the chicken breast are cooking, follow the package instructions to heat the Ciabatta Garlic Demi Baguette.
Remove the chicken from the oven and place a slice of fresh mozzarella on each breast. Return to the oven to melt the cheese. About 2-3 minutes or until top golden brown.
Lightly steam the Green Beans and reserve warm until ready to serve.
Top the chicken with a dollop of pesto and a scoop of bruschetta.
Serve immediately with warm Ciabatta Garlic Bread & Asparagus Cuts.
Don't forget to share what you Cook with Wild Fork!
